1 head cauliflower
1 small (about 400g) eggplant, cut into 1cm-thick rounds
1 tsp dried oregano leaves
1 tbsp extra virgin olive oil
1 small red onion, finely chopped
1 small carrot, finely chopped
3 garlic cloves, thinly sliced
2 vine-ripened tomatoes, finely chopped
400g can diced tomatoes
1 tsp balsamic vinegar
1/4 cup fresh basil, torn, plus extra, to serve
90g bocconcini, drained, sliced
Baby spinach, to serve
Preheat the oven to 200ºC/180ºC fan forced.
Line a large baking tray with baking paper.
Cut cauliflower into 1.5m-thick steaks (depending on the size of your cauliflower, you will get 4-6 steaks).
Place steaks on the prepared tray and lightly spray with oil. Season. Sprinkle with oregano.
Bake for 10 minutes. Add eggplant around the cauliflower and spray with oil. Bake, turning once during cooking, for 30 minutes or until vegies are golden and tender.
Meanwhile, heat the oil in a saucepan over medium heat.
Add the onion and carrot. Cook, stirring, for 5 minutes or until softened.
Add the garlic and vine-ripened tomato. Cook, stirring, for 2-3 minutes or until softened.
Add the canned tomato, vinegar and 60ml (1/4 cup) water.
Simmer gently for 10 minutes or until the sauce is thickened. Stir through the basil.
Spoon the tomato sauce mixture over the eggplant and cauliflower stacks and top with bocconcini.
Bake for 5-10 minutes or until the cheese is melted and golden.
Serve with baby spinach leaves.
Recipe from The Taste Team