Layered Vegetable Pie


Ingredients (use vegan versions):

  • 1/2 lb zucchini, sliced
  • 1/2 lb eggplant, sliced
  • 1 lb red peppers, chopped
  • 1 1/2 lb potatoes, parboiled, sliced
  • 1 tin chopped tomatoes (8 – 10 oz)
  • 1 large onion, finely chopped
  • 2 garlic cloves, chopped
  • 4 oz vegan breadcrumbs
  • 1 tablespoon scented oil (hazel or walnut)
  • 3 teaspoon chopped fresh thyme
  • 1 teaspoon chopped oregano
  • olive oil
  • salt and pepper


1. Place the eggplant in a colander. Sprinkle with salt and leave for half an hour. Rinse
and pat dry.

2. In heated oil fry zucchinis, eggplant, peppers and potatoes consecutively, keeping

3. Layer the vegetables in a casserole.

4. Soften the onion & garlic in the residual oil with a teaspoon each of oregano and

5. Add the tomatoes and simmer to a rich sauce.

6. Season and pour over the vegetables.

7. In a bowl mix vegan breadcrumbs with scented oil and 2 teaspoons of chopped fresh thyme.

8. Spread the vegan breadcrumb mixture over the vegetables to make a crust.

9. Cover and bake in a pre-heated oven at 180C for 45 minutes.

10. Remove the cover and bake for a further 15 minutes to brown the crust.


a)The pie may be served hot or cold.

b) the proportions of eggplant & zucchini may be varied to your preference.

Serves: 4-6

Preparation time: 90 minutes

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