Ingredients

1 small tin aubergine , sliced into 3mm circles

2-3 zuchini cut into 5mm diagonal sliced

100olive oil

1 teasepoon chopped fresh thyme

1 fennel bulb

1 red onion finely sliced

4 tablespoon grated parmeasan

Method

Place the zuchini in a bowl and 40ml and all the thyme and toss to coat , remove the woody stalks at the top of the fennel bulb, into 5mm slices

Preheat the oven to 220/c/gas6. Heat a frying pan and place in the bowl add a little mre oil in a frying pan , then cook the onion for 2 minutes or until tender and remove to the seperate bowl , finally cook the zuchini for about 5minutes or until tender .

Beginning and ending with the aubergines fill the rings with layer of the vegetable sprinkle some grated parmeasan between each layer and season with black pepper , bake for about 6-8minutes or until the aubergines are browned . Lift the Gateux on a plate and carefully remove the rings and serve.

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