Layered Vegetable Pie Recipe

ingredients

1/2 pound zucchini, sliced
1/2 pound eggplant, sliced
1 pound red bell peppers, chopped
1 1/2 pound potatoes, parboiled, sliced
1 can (10 ounce size) chopped tomatoes
1 large onion, finely chopped
2 cloves garlic, chopped
4 ounces breadcrumbs
1 tablespoon hazel or walnut oil
3 teaspoons chopped fresh thyme
1 teaspoon chopped oregano
olive oil
salt and pepper

directions

Place the eggplant in a colander. Sprinkle with salt and leave for half an hour. Rinse and pat dry.

In heated oil, fry zucchinis, eggplant, peppers and potatoes consecutively, keeping separate.

Layer the vegetables in a casserole. Soften the onion and garlic in the residual oil with a teaspoon each of oregano and thyme. Add the tomatoes and simmer to a rich sauce. Season and pour over the vegetables.

In a bowl, mix breadcrumbs with scented oil and 2 teaspoons of chopped fresh thyme. Spread the breadcrumb mixture over the vegetables to make a crust.

Cover and bake in a preheated oven at 350 degrees F for 45 minutes. Remove the cover and bake for a further 15 minutes to brown the crust.

The pie may be served hot or cold. The proportions of eggplant and zucchini may be varied to your preference.

nutrition data

Nutritional data has not been calculated yet.