ingredients serve 4

1 thin sliced into 3mm circles

2-3 cut into 5mm diagonal slices

100 olive oil

1 teasepoon chopped fresh thyme

1 fennel bulb

1 red,

4 tablespoon finely sliced parmeasan

Method

Place the zuchini in the bowl add 40ml of olive oil and all, the thyme and toss, to coat, and toss to coat , remove the woody stocks at the top at the top of the fennel bulb , cut the bulb in half from the top and down through the root , cut away the root from each half then cut the fennel into 5cm sliced . preheat the oven to 200/c/ gas 6 . heat a frying pan. , then cook the onion for for 2 minutes or until tender and remove to a seperate bowl finely cook the zuchini for about 5 minutes or until tender .

Place four metal rings on an oiled baking tray .

Begining and ending with the aubergines , fill the rings with layers of the vegetables sprinkle some grated parmeasan cheese beetween each layer and season with salt and black pepper , bake for about 6-8minutes or until the aubergines are browned .

Lift the gateux onto a plate , remove the rings and serve.

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