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20 mins
PREP TIME
40 mins
Cook Time
4
Serves
60 mins
Total
INGREDIENTS
5 eggplants (3 sliced, 2 chopped)
2 each of green, red and yellow peppers (capsicum)
2 zucchinis, cubed
1 kg of tomatoes, cubed
1 cup of mushrooms, sliced
2 onions
5 cloves of garlic
Salt and pepper to taste
Rosemary
Thyme
Oregano
200ml of coconut milk
Let it cool slightly before cutting to maintain layers
Instructions
Thinly slice 3 of the eggplants and lightly roast them in a pan or in the oven for 5 to 10 minutes, and set them aside
Fry garlic, chopped onions until they turn golden brown
Add the tomatoes cut in small cubes and cook until they are soft
Add the chopped eggplant, capsicum, zucchini and mushrooms
Add the salt, pepper, herbs and coconut milk
In a baking pan, line the bottom with a layer of the sliced eggplant followed by a layer of the cooked vegetables. Continue adding layers of eggplant slices followed by the cooked vegetables
Add the white sauce (see below) or coconut milk on top and some fresh tomatoes cut into cubes. Bake at 200°C for half an hour
Directions (for the white sauce)
In a pan, add 5 tablespoons of of flour
Stir continuously while adding boiling water. The sauce will slowly thicken
When it comes to a boil, add salt and pepper