Lots of fresh ingredients deliver flavour and great visuals. Easy to make and just as delicious when served as a main course or a side dish.
Preheat the oven to 200°C.
Rinse and dry the courgettes, aubergines and tomatoes. Then cut them into thin, even slices and put them into separate bowls.
Rinse and dry the basil, rosemary and lemon. Pick the basil leaves and rosemary needles and chop finely. Grate the zest from the lemon.
Peel and chop the garlic and onions and sauté lightly together with 2 tbsp olive oil and most of the fresh herbs in a large pan. Then add the tomato paste, saffron, sugar and 1 tbsp Kikkoman soy sauce and sauté for a few minutes.
Pour the mixture into a casserole dish and spread this well over the base of the dish. Now layer the aubergine, courgette and tomato slices alternately like roof tiles inside the dish.
Drizzle with 2 tbsp Kikkoman soy sauce and 2 tbsp olive oil, and season with pepper.
Cover the casserole dish with aluminium foil and bake in the oven for approx. 35-45 min.
After baking, top with the remaining fresh herbs, lemon zest and pepper.
Recipe as PDF
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