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Recipe submitted by PETER BOURNE 100571.131@compuserve.com.uk

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 breadcrumbs
    1 tablespoon scented oil (hazel or walnut)
    3 teaspoon chopped fresh thyme
    1 teaspoon chopped oregano
    olive oil
    salt and pepper

Directions:

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 separate.

3. Layer the vegetables in a casserole.

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

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.

N.B.

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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