These pretty layered vegetable bakes make a good accompaniment to a festive dinner, or can be prepared in advance and served on Christmas Day, with a rich tomato sauce or pesto, for any vegetarian guests.
Ingredients
1 small thin eggplant (aubergine), sliced into 3 mm (⅛ inch) circles
Layer the eggplant slices in a colander, sprinkling rock salt between the layers as they go in. Top with a plate smaller than the colander to press the slices lightly, stand in a bowl and leave for 30 minutes.
Place the zucchini in a bowl, add half the oil and the thyme and toss to coat. With a small sharp knife, remove the woody stalks at the top of the fennel