The ultimate veggie medley that’s as satisfying as it is nourishing, this potato, eggplant and zucchini bake is one of those belly-warming, nostalgia-filled dishes that’ll keep you coming back time and time again. But instead, this one is completely vegan! Not to mention, the layers of thinly sliced buttery potato, eggplant and zucchini make for a beautiful presentation. As a fun, pre-dinner activity for the kids, get them to place the slices on the dish themselves. They’ll feel like they’re in a scene from Ratatouille.

 

Directions:

1. Preheat the oven to 220°C (200° fan) | 425F | gas 7.

2. Parboil the potatoes in a large saucepan of salted boiling water until just tender to the tip of a knife, 10-15 minutes.

3. While the potatoes cook, heat the oil in a casserole dish set over medium heat. Add the onion and a pinch of salt, sweating until softened, 4-5 minutes.

4. Add the eggplant, zucchini, garlic, and a pinch of salt and pepper; continue to cook until the vegetables have softened, 4-5 minutes.

5. Stir in the dried herbs, tomatoes, and another pinch of salt and pepper. Bring to a simmer and cook until slightly thickened, about 5 minutes.

6. When ready, drain the potatoes. Stir into the vegetable ragú and season to taste with salt and pepper as needed.

7. Spoon the vegetable ragú into an oval baking dish; top with the vegan mozzarella.

8. Bake in the oven until golden on top and bubbling, about 15 minutes. When ready, remove from the oven and serve with a garnish of chopped parsley.

 

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Ingredients:

• 1 kg | 6 cups new potatoes, halved
• 2 tbsp olive oil
• 1 small onion, diced
• 2 eggplants, diced
• 2 zucchinis, diced
• 2 cloves garlic, minced
• 1 tsp dried oregano

• 1 tsp dried basil
• 1 (400 g) tin chopped tomatoes
• 110 g | 1 cup vegan mozzarella, grated
• 15 g | 1/2 cup flat-leaf parsley, chopped
• salt
• freshly ground black pepper