A hearty meal that can be varied according to your tastebuds and what you have in your fridge (including leftovers). I didn't realise that a random assortment of vegetables and leftovers could make such a tasty dish. I love my veges but this was just GREAT!
Preparation Time: 10-15 mins
Cooking Time: 45-60 mins
Makes: 2-3 servings
Ingredients 4-5 eggs
1 large eggplant
500g spinach, chopped finely
2 zucchinis, thinly sliced
1 1/2 brown onion, sliced
200g pasta sauce (or to taste)
1-2 large tomato, cubed
Handful of cooked chickpeas (these were just my leftovers!)
1 large sweet potato, sliced
1 cup paneer/feta/any cheese you like, crumbed
1 tbsp olive oil to grease
Salt, pepper and red chilli powder to taste
Preheat oven to 180 degrees C.
Cut up the vegetables as described in the "ingredients".
Bake the sliced sweet potato for about 10-15 minutes.
Heat oil in a pan.
Cook the mushrooms until brown, getting rid of excess water.
Add the zucchini, salt, pepper and red chilli powder to taste. The vegetables should still hold their flavour, so don't put too much in.
Add the spinach and cook for a further 1-2 minutes.
Remove from heat.
Cook the eggplant cubes similarly, adding spices to taste. Remove from heat.
Mix the chopped tomatoes with the pasta sauce.
Beat the eggs and keep aside.
Line the baking tray with foil/greaseproof paper or simply grease with the olive oil.
Now for the fun part; layering the ingredients. You can do this any way you want, but this is how I did it and it turned out well.
First place the spinach, zuchinni and mushroom mixture as the base.
Sprinkle half the cheese and chickpeas.
Place a thin layer of the pasta sauce/tomato mixture. (Do this according to taste, but you don't want the paste to be too overpowering over the vegetables!)
Add the eggplant and sprinkle a little more cheese.
Another thin layer of the sauce.
Arrange most of the sweet potato on top.
Spread the beaten egg over the whole mixture and arrange the remaining sweet potato and some cheese over it.
Sprinkle the onion on top, along with a few spoons here and there of the sauce/tomato mixture.
Bake in the oven until the egg is cooked and the onions are a nice golden brown.