- 1/2 lb zucchini, sliced
- 1/2 lb eggplant, sliced
- 1 lb red peppers, chopped
- 1 1/2 lb potatoes, parboiled, sliced
- 1 tin chopped tomatoes (8 – 10 oz)
- 1 large onion, finely chopped
- 2 garlic cloves, chopped
- 4 oz vegan breadcrumbs
- 1 tablespoon scented oil (hazel or walnut)
- 3 teaspoon chopped fresh thyme
- 1 teaspoon chopped oregano
- olive oil
- salt and pepper
Directions:
1. Place the eggplant in a colander. Sprinkle with salt and leave for half an hour. Rinse and pat dry.
2. In heated oil fry zucchinis, eggplant, peppers and potatoes consecutively, keeping separate.
3. Layer the vegetables in a casserole.
4. Soften the onion & garlic in the residual oil with a teaspoon each of oregano and thyme.
5. Add the tomatoes and simmer to a rich sauce.
6. Season and pour over the vegetables.
7. In a bowl mix vegan breadcrumbs with scented oil and 2 teaspoons of chopped fresh thyme.
8. Spread the vegan breadcrumb mixture over the vegetables to make a crust.
9. Cover and bake in a pre-heated oven at 180C for 45 minutes.
10. Remove the cover and bake for a further 15 minutes to brown the crust.
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