I have daughter Dee and her boyfriend Ano staying at the moment so in between bouts of painting I get to do a little cooking.
As Ano is vegetarian and the rest of us decidedly carnivore this is not without its challanges.

I saw a dish a bit like the one above in a book on French decoration, no recipe, so decided to invent one to match the picture.

It is one I will repeat.

Hot Courgette and Comté Terrine

2 Onions
1 Aubergine
2 Courgettes
8 medium Tomatoes
Olive Oil for cooking
Salt and black pepper
2 Tablespoons Balsamic Vinegar
250g (8oz.) Comté cheese ( or strong Cheddar)

You will need an oven proof deep dish about 2 ltr. Capacity.

Slice the onions and fry them gently in some oil until soft.
Cut the aubergine in two and cut into ½ inch slices.
Fry these in oil until soft.
Cut the tomatoes and the Courgettes in similar sized slices.
Spoon the onions into the bottom of the dish.
Now lay a line of tomato, courgette, tomato, aubergine, tomato on their edges along the middle of your dish.
Make similar lines at either side until you have filled your dish and used up all the vegetables.
Season these well with salt, black pepper and a sprinkle of vinegar.
Grate the cheese and sprinkle this over.
Preheat the oven to Gas 4, 350F, 180C.

Cook at this temperature for about an hour.
(Check you dish after 15 minutes and lower or raise accordingly.
It is ready when browned on top and the courgette is soft when pierced with a knife)