Baked Vegetable Fritatta

Baked Vegetable Fritatta 

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1 portion aubergine, large, sliced
1 medium courgette, sliced lengthways
10 spray low-fat cooking spray
1 medium onion(s), finely chopped
1 clove garlic, crushed
225 g red green or yellow pepper(s), (8 oz) roasted in brine, drained
6 medium egg(s)
4 tablespoon skimmed milk
2 teaspoon oregano, dried or mixed Italian herbs
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, freshly ground black, to taste

Preheat the grill. Arrange the slices of aubergine and courgette on the grill rack. Coat lightly with 5 sprays of low fat cooking spray. Grill each side for about 3 minutes. Alternatively cook them in a char-grill pan.

Meanwhile, spray a non-stick frying pan with low fat cooking spray and add the onion and garlic. Cook for 3-4 minutes, stirring often. Remove from the heat.

Spray a 23cm (9 inch) round baking dish with 5 sprays low fat cooking spray. Add a layer of half the aubergines, half the peppers, then all the courgette, sprinkling each layer with some of the onion and garlic mixture. Repeat with remaining peppers and aubergine.

Beat the eggs, milk and herbs together. Season with salt and pepper. Pour over the vegetables. Bake in the oven for 25 minutes, until set and golden brown. Serve warm or cold, sliced into wedges.