Courgettes, tomatoes and Manouri cheese gratin

Ingredients (for 4-6 people):
1 ½ Kg of tender courgettes
1 cup of olive oil
1 medium yellow onion, grated
2 cloves of garlic, minced
4 ripe tomatoes, grated
250gr. of Manouri cheese, cut in thin slices
1 cup Greek Graviera cheese, grated
1/2 tsp. of dried spearmint (or basil)
1/4 tsp of granulated sugar
salt
pepper

Method:
Wash the courgettes, cut them lengthwise in half, sprinkle with some salt and let them stand in a colander for 1 hour.

In a saucepan put half the olive oil and the onion in medium heat and sauté until it is wilted.

Add the tomatoes and season with salt and pepper. Add the spearmint (or the basil), the garlic and the sugar. Turn the heat down to medium-low and simmer the sauce for 30-35 minutes.

In the meantime, well drain the courgettes, pat dry and fry on medium heat with the rest of the oil. Transfer with a slotted spoon on kitchen paper and allow to drain.

Preheat the oven to 175°-180°C and lightly brush an oven pan (or a pyrex dish) with some oil.

Arrange half of the courgettes at the bottom and spread on top half of the tomato sauce. Cover with half of the Manouri slices and sprinkle with half of the Graviera cheese. Repeat the same until all the ingredients are used, ending on top with a layer of the two cheeses.

Put in the oven and bake for about 30-35 minutes. Allow the food to rest for 5 minutes and then serve.