Traditionally made with eggplant, my research tells me that you can use carrot, or what vegetables you have. Our family is not a huge fan of eggplant, so I opted to swap out the eggplant and replace it with carrot.
- 3 tablespoons breadcrumbs
- 3 tablespoons olive oil
- 1 large onion peeled and thinly sliced
- 2 garlic cloves peeled and finely diced
- 1 tsp sea salt flakes
- 1/4 freshly ground black pepper
- 1 teaspoon dried oregano
- 2 large potatoes peeled and thinly sliced
- 2 large carrots peeled and thinly sliced
- 6 tomatoes thinly sliced
- 4 zucchini trimmed and thinly sliced
- 1/2 cup water
-
Preheat the oven to 200°C.
-
Grease a 30 x 30 x 5 cm baking dish with a little of the olive oil, and sprinkle half of the breadcrumbs over the base.
-
Combine the salt, pepper and oregano together and set aside.
-
Place the potatoes, carrots, tomatoes and zucchini in alternate layers, sprinkling a little of the onion and garlic in between each layer, and seasoning each layer with salt, pepper and oregano mixture as you go, finishing with a final layer of zucchini.
-
Pour in the water and drizzle 1 tablespoon oil over the top layer of zucchini.
-
Sprinkle over the remaining breadcrumbs and drizzle over the remaining tablespoon of oil.
-
Bake covered for 30 minutes, remove cover and continue baking for another 30 minutes, until the top has browned and the vegetables are tender.
-
Drizzle with a little extra virgin olive oil and serve.
- I now keep a blend of oregano, salt and pepper made up in a recycled spice jar, ready to go. Just layer the veg and sprinkle...