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Provencale eggplant timbales


  • Preheat oven to 180°-190°C fan forced (200°C-210°C normal).
  • Spray the eggplant slices with oil and grill until very tender. 
  • At the same time, heat a little oil in a pot and gently saute the garlic, onion, capsicum and zucchini until softish. Add the tomatoes and seasonings. Turn the heat down, mix well and cook for about 15 mins until fairly thick, stirring now and again and adding water or stock if needed. Then mix in the olives, basil and parmesan. Taste for seasoning.
  • Line a small stainless steel bowl (or 4-6 individual moulds, dishes or cups) with the eggplant. Then fill the bowl (or moulds) with the vegie mixture and top with more eggplant slices. Cook in the oven for 12-15 mins until bubbling.
  • Allow to stand for 10 mins, before unmoulding and serving with a salsa or simple salad on the side.


  • 1-2 eggplants, finely sliced
  • olive oil spray
  • olive oil
  • 2 large garlic cloves, crushed
  • 1 onion, diced
  • 1 red capsicum, diced
  • 1 yellow capsicum diced
  • 2 small zucchini, diced
  • 2 cans diced tomatoes
  • sea salt & freshly ground pepper
  • vegetable stock
  • 6-8 pitted black olives, chopped
  • 6-8 basil leaves, torn
  • 3 tbsp freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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