1 large or 2 medium sized Aubergines (sliced in round)
2 red capsicums (sliced round and remove the seeds)
2 large green onions (sliced round)
2 large tomatoes (sliced round)
salt to taste
5 tablespoon of oil
1. Heat oil in a non-stick pan and put the aubergine slices in. Cook and stir gently in a medium fire until they are a little soft but make sure that the slices don't burn or turn limp. While this is being done, turn on the oven to 160°c.
2. Pour a little amount of vegan bread crumbs to the bottom of a casserole. Transfer the aubergine slices into the casserole. Sprinkle with as much salt as you desire. Put the capsicum on top of it. Cover that layer with a little bread crumbs as well. Then the tomatoes and then onions. Again sprinkle some salt. Cover the dish with a generous amount of vegan bread crumbs and it is ready to go into the oven.
When the vegan bread crumb layer turns golden brown, it can be removed. I prefer it very golden.
This dish goes well with rice.
(I know that this takes a rather lengthy preparation but it is worth a try) :o)