1/2 pound eggplant, sliced
salt and pepper, to taste
olive oil, as needed
1/2 pound zucchini, sliced
1 pound red peppers, chopped
1 1/2 pounds potatoes, parboiled and sliced
1 large onion, finely chopped
2 garlic cloves, chopped
1 teaspoon chopped oregano
3 teaspoons chopped fresh thyme, divided
1 (8-10 ounce) can chopped tomatoes
4 ounces breadcrumbs
1 tablespoon scented oil (hazelnut or walnut)
1. Preheat oven to 350 degrees F. Place the eggplant in a colander. Sprinkle with salt and leave for 1/2 hour. Rinse and pat dry. In heated oil, fry zucchini, eggplant, peppers and potatoes consecutively, keeping separate.
2. Layer the vegetables in a casserole dish. Soften the onion and garlic in the residual oil with oregano and 1 teaspoon thyme. Add the tomatoes and simmer to a rich sauce.
3. Season sauce and pour over the vegetables. In a bowl, mix vegan breadcrumbs with scented oil and remaining fresh thyme. Spread the vegan breadcrumb mixture over the vegetables to make a crust.
4. Cover and bake for 45 minutes. Remove the cover and bake for a further 15 minutes to brown the crust.
The pie may be served hot or cold.