1 tbsp garlic infused oil
400g can chopped tomatoes
bunch oregano, leaves chopped
large pinch chili flakes
about 300g/11oz baby or normal eggplant, sliced
2 zucchini, sliced
½ large jar roasted red capsicum
3 beef tomatoes, sliced
bunch basil, torn (save a few leaves for sprinkling over)
small gluten free baguette, sliced and toasted
2 x 125g balls mozzarella, torn
green salad, to serve
Serves - 4
Put the slow cooker onto the High or the browning setting and tip in the garlic oil, canned tomatoes, half the oregano leaves, chili and some seasoning.
Cook, covered, while you chop the rest of the vegetables.
Tip out most of the sauce and start layering up half the vegetables and herbs with seasoning – the eggplant, zucchini, red capsicum, tomatoes, basil and remaining oregano.
Layer in half the gluten free bread, half the mozzarella and half the tipped-out tomato sauce. Repeat vegetable, herb and tomato sauce layers, followed by the bread and mozzarella.
Push everything down well to compress, then cook on high for 5-6 hrs.
Flash under the grill before serving if you like (and your slow cooker pot is suitable), until golden and bubbling. Serve with the leftover basil leaves on top and a big salad on the side.
Recipe adapted from: Good Food