Simple Vegan Veggie Bake

My boyfriend described this meal as the perfect thing for when you can’t decide between a pasta and a pizza and you kinda want to be healthy… I’ll take that.

Prep time 35mins Bake Time 30mins

Serves 4

INGREDIENTS

1 brown onion

2-3 tbsp olive oil

1 large clove of garlic

2 400g cans of whole peeled tomatoes

1 large jar of passata

1 tbsp of dried italian herbs

2 large eggplants

2 medium zucchini

100g spinach

1 block of Notzarella cheese (or any other vegan mozarella style cheese substitute)

1 bunch of fresh basil

2 pinches of brown sugar

Salt and Pepper

METHOD

Step 1 Pre-heat the oven to 190ºC

Step 2 Dice the onion then peel the garlic and crush it with the flat edge of your knife, chop into small pieces

Step 3 Slice the eggplants lengthways about 1cm thick, lay them onto some paper towel and sprinkle with salt, leave for ten mins then flip over and salt the other side (this draws out moisture and reduces the bitterness)

Step 4 Heat 1 tbsp of olive oil in a pan, add the onion, garlic and sautee until the onion is soft (around 4 mins)

Step 5 Add the canned tomatoes and crush them with a potato masher, releasing all the yummy juices, add the sugar, italian herbs and a few pinches of salt and pepper, let the tomatoes reduce for approx. ten mins

Step 6 Add the passata and let the sauce simmer while you move onto the veggie prep

Step 7 Slice the zucchini lengthways, heat 1 tbsp of olive oil in a pan and fry, getting a slight crisp on the zucchini, remove from pan and set aside

Step 8 Heat the remaining olive oil in the pan and start to cook the eggplant, again getting a nice crisp on the eggplant, set aside when done

Step 9 Grab a baking dish and use the eggplant to create your first layer, layer with all of the zucchini next, then spoon on half of the tomato sauce creating an even thickness

Step 10 Create a layer of fresh basil leaves, then layer your spinach and the remaining eggplant, finishing with the rest of the sauce

Step 11 Grate your vegan cheese alternative over the top and sprinkle with some more basil and a pinch or two of salt

Step 12 Bake for 25-30mins, remove and let stand for 5mins before serving - crusty bread and red wine to serve optional!