The beauty of this dish is that it uses the same ingredients for the base and the sauce. So every bite is bursting with yummy flavors.
- An eggplant.
- Zucchini, one yellow and one green. Both sliced into thin rings.
- A red and yellow bell pepper. Sliced into thin strips.
- 3 tomatoes, chopped.
- A little thyme.
- Olive oil.
Cut the egg plant into long one cm wide strips. You will not need the entire zucchini cut into rings. Measure out how many rings you need based on the baking dish you use. Whatever is left over goes into the sauce. Same with the bell peppers.
Ideally keep these dry ingredients in the pan to get an idea of what you can spare for the sauce.
Heat olive oil. Cook the tomatoes and left over vegetables till they have softened and the oil is getting separated. Season with salt and flavor with thyme. Puree it in a blender.
Make a layer of the sauce. Arrange the vegetables. Use your imagination to do this.
I placed the eggplant strips as parallel rows with a 2 centimeter gap. Used them to support the zucchini rings. The bell pepper strips were placed on the sides for more support. Added a little sauce on the top as well.
Cover with a foil or parchment paper. Don’t forget to make a small hole in this to allow the steam to escape. Bake at 180 for 40 mins. For the last 15 mins, remove the foil / parchment cover.
Enjoy a yummy Vegan Christmas dish.