Food reminds of those we love. I always remember making certain cookies with my grandma. I still make them every year and remember her as I am baking them. They are still known as Grandma's cookies although they are listed in the recipe book by another name.
Layered Vegetable Pie
Ingredients:
- 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 tbsp scented oil (hazel or walnut)
- 3 tsp chopped fresh thyme
- 1 tsp 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 breadcrumbs with scented oil and 2 teaspoons of chopped fresh thyme.
8. Spread the 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.