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  • 5 aubergines (3 sliced, 2 chopped)
  • 2 onions
  • 5 cloves garlic
  • 1 kg tomatoes, cubed small
  • 2 each of green, red and yellow peppers (capsicum)
  • 2 zucchini, cubed
  • 1 cup sliced mushrooms
  • Unrefined salt and black pepper to taste
  • Rosemary
  • Thyme
  • Oregano
  • 200 ml coconut milk
  • 5 tbsp whole wheat flour (optional)


Thinly slice 3 of the aubergines and lightly roast in a pan or in the oven for 5 to 10 minutes. Keep aside.

Dry fry garlic and chopped onions without oil, until golden brown. Add the tomatoes cut in small cubes and cook until soft. Add the chopped aubergines, capsicum, zucchini and mushrooms. Add salt, pepper, herbs and coconut milk.

In a parchment lined baking pan, line the bottom with a layer of the sliced eggplant, followed by a layer of the cooked vegetables. Continue adding layers of eggplant slices, followed by the cooked vegetables.

Add the white sauce (see below) or coconut milk on top and some fresh tomatoes cut into cubes.  Bake at 200 °C in a preheated oven for half an hour.

For the White Sauce

In a heated pan, take 5 tbsp of whole wheat flour. Stir continuously, while adding boiling water. The sauce will slowly thicken. When it comes to a boil, add salt and pepper.

Serves 10


Sanctuary for Health And Reconnection to Animals and Nature

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