Layered Vegetable Pie
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Serves/Makes: 6
Ready in: 1-2 hrs
- 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
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 Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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