Layered Vegetable Pie
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 1-2 hrs
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.
Recipe Location: https://www.cdkitchen.com/recipes/recs/67/Layered_Vegetable_Pie49258.shtml
Recipe ID: 4240
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