Ingredients - serves 4
1 medium onion, chopped
3 rashers smoky bacon, chopped
1 small aubergine, 1cm cut into dice
1 medium courgette, 1cm cut into dice
Salt and pepper to taste
Generous sprinkling of smoked paprika
2-3tbsp sunflower/olive oil
1 tin chopped tomatoes
1/2 tin water
2 bay leaves
salt and pepper to taste
- Make the crêpes and stack them on a plate and leave to cool whilst preparing the filling and sauce.
- For the sauce pour all the ingredients into a medium saucepan, bring to the boil and simmer over a medium-low heat for about 30 minutes.
- For the filling heat the oil over a medium heat in a large non stick frying pan and fry the onion for 2-3 minutes and then add the bacon and fry for another 5 minutes. Then add the aubergine and cook until it begins to colour and finally add the courgettes and continue cooking for a further 4 minutes to ensure the vegetables are lightly coloured. Season with salt and pepper and add the smoked paprika.
- To assemble the bake simply layer the crêpes and filling like you would for a lasagne, place 4 crêpes on the base of large shallow rectangular baking dish, top with half of the filling, cover the filling with another 4 crêpes and the add the remaining filling. Top with the remaining 4 crêpes and pour over the sauce. Bake in a preheated oven at 200C for 25-30 minutes and serve with a green salad.
You could add grated cheese to the top if you want before baking but as my boyfriend doesn't eat cheese and I was feeling uncharacteristically healthy last night I didn't bother. Next time I make this though my half will have lots of cheese on it!