These individual pies of layered potato,
eggplant and zucchini baked in a tomato sauce can be made in advance, so are great for entertaining.
Ingredients:
· 3 large waxy potatoes, thinly sliced
· 1 small eggplant, thinly sliced
· 1 zucchini, sliced
· 3 tbsp vegetable oil
· 1 onion, diced
· 1 green bell pepper, deeded and diced
· 1 tsp cumin seeds
· 2 tbsp chopped fresh basil
· 1 cup canned chopped tomatoes
· Salt and pepper
· 6 oz./ 175g. soy mozzarella cheese, sliced
· 8 oz./ 225g. bean curd, sliced
· 1 c. fresh bread crumbs
· 2 tbsp. grated soy parmesan cheese
· Fresh basil leaves, to garnish
Cook the sliced potatoes in a pan of boiling water for 5 minutes.
Drain and set aside.
Put the eggplant slices on a plate, sprinkle with salt, and let
stand for 20 minutes. Meanwhile, blanch the zucchini in a pan of boiling water for 2-3 minutes. Drain and set aside.
Meanwhile heat 2 tablespoons of the oil in a skillet. Add the
onion and cook over low heat, stirring occasionally for 2-3 minutes until soft. Add the bell pepper, cumin seeds, basil and
canned tomatoes. Season to taste with salt and pepper and simmer for 30 minutes.
Rinse the eggplant slices thoroughly under cold running water
and pat dry with paper towels. Heat the remaining oil in a large skillet. Add the eggplant slices and cook over medium heat
for 3-5 minutes, tuning to brown both sides. Drain and set aside.
Arrange half the potato slices in the base of 4 small loose-based
tart pans. Cover with half the zucchini slices, half the eggplant slices and half of the soy mozzarella slices. Lay the bean
curd on top and spoon over the tomato sauce. Repeat the layers of vegetables and cheese in the same order.
Combine the bread crumbs and grated Parmesan cheese and sprinkle
over the top. Cook in a preheated oven, 375 º F/190 ºC for 25-30 minutes or until golden brown. Garnish the pies with fresh
basil leaves and serve immediately.
--Aubrey Taylor
