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Mediterranean vegetable bake

Serves: 6
Prep: 20
Cook: 35

    A delicious way of including more legumes in your diet.


    • 2 tsp olive oil
    • 1 medium onion, chopped
    • 1 red capsicum, chopped
    • 2 zucchini (courgettes), sliced
    • 1 cup mushrooms, sliced
    • 500g jar tomato pasta sauce
    • 300g can butter beans, rinsed and drained
    • 2 tbs fresh basil, chopped
    • ¼ tsp salt (optional)
    • 1 large eggplant
    • 2 tsp olive oil, extra
    • 2 Weet-Bix, crushed
    • ¼ cup fat-reduced cheese, grated
    • 2 tsp olive oil


    1. Heat oil in a saucepan and saute onion, capsicum and zucchini (courgette) until soft. Add mushrooms and saute for 1 minute. Stir through pasta sauce, butter beans, basil and salt. Heat through. 
    2. Pour mixture into a large casserole dish. Cut eggplant into 1cm slices. Brush eggplant with extra oil and grill until golden on both sides. Arrange eggplant over bean mixture. Sprinkle with combined crumble. 
    3. Bake in a moderate oven, 180°C for 30 minutes or until crumble is crisp. 


    • A Mediterranean flavoured pasta sauce is available in the refrigerated section of the supermarket, but any pasta sauce can be used in this recipe.

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