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A slice of roasted pepper and aubergine bake on a white plate with a side salad. The plate sits on top of a white and blue napkin.

Pepper and Aubergine Bake with Feta and Harissa

  • Author: Elizabeth Chloe
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: Mediterranean
  • Diet: Vegetarian


Roasted pepper and roasted aubergine are layered with a spicy harissa tomato sauce and then topped with feta cheese and crunchy breadcrumbs, for a super simple vegetarian dinner that is oh, so tasty!


  • 2 tablespoons olive oil
  • 4 large red peppers, seeds and stem removed then sliced into wedges
  • 3 aubergine, stem removed then cut into 1cm rounds
  • 1 red onion, diced
  • 2 garlic cloves, minced
  • 2 tins of tinned tomatoes
  • 23 tablespoons harissa paste
  • 1 tablespoon red wine vinegar 
  • Pinch of sugar 
  • Salt and pepper to taste
  • Handful chopped parsley 
  • 150 grams feta, crumbled
  • 4 tablespoons panko breadcrumbs

Serving Suggestions

  • Green salad
  • Bread
  • Steamed greens
  • Rice


  1. Preheat your oven to 180 degrees celsius. 
  2. Roast the aubergine and pepper: Toss the aubergine and pepper slices with 1 tablespoon of olive oil and a good pinch of salt and pepper. Layer the aubergine and pepper in a single layer onto a baking tray (you may need more than one tray) then roast them in the oven for 35-40 minutes, turning halfway, until tender and have taken on some colour.
  3. To make the harissa tomato sauce: begin by heating the remaining tablespoon of oil in a saucepan on a medium heat. Saute the onion for 5-7 minutes until it has softened, then add the garlic and cook for a further 2 minutes. Add the tinned tomatoes, harissa paste, red wine vinegar and sugar to the saucepan and stir everything to combine. Simmer the sauce for approximately 20 minutes, until it has thickened up.
  4. Remove the roasted pepper and roasted aubergine from the oven and gather the sauce, feta and breadcrumbs together to begin layering it all up!
  5. Layer it up: In a 12-inch baking dish layer half the aubergine in the bottom of the tray, then layer half the roasted pepper on top of that. Spread half the tomato sauce on the pepper before repeating the aubergine, pepper and sauce layer.
  6. Top the bake with the crumbled feta cheese and sprinkle on the breadcrumbs.
  7. Bake it: Cook the pepper, aubergine and feta bake in the oven for approximately 30 minutes until the top is golden brown and crunchy. Serve and enjoy!


Substitutions, step-by-step photos and frequently asked questions for this recipe can be found further up in the blog post! 

Keywords: aubergine bake, pepper and aubergine bake, feta bake, vegetarian bake, vegetarian dinner, vegetarian recipe, bell pepper bake, aubergine and feta bake, aubergine feta bake

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