• 5 eggplant (3 sliced, 2 chopped)
  • 2 each of green, red and yellow peppers (capsicum)
  • 2 zucchini, cubed
  • 1 kg tomatoes, cubed
  • 1 cup of mushrooms, sliced
  • 2 onions
  • 5 cloves of garlic
  • salt and pepper to taste
  • rosemary
  • thyme
  • oregano
  • 200ml coconut milk


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

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

In a 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 for half an hour.

For the White Sauce

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

Serves 10