Instructions: Place the eggplant in a colander. Sprinkle with salt and leave for half an hour. Rinse and pat dry. In heated oil fry zucchinis, eggplant, peppers and potatoes consecutively, keeping separate. Layer the vegetables in a casserole. Soften the onion & garlic in the residual oil with a teaspoon each of oregano and thyme. Add the tomatoes and simmer to a rich sauce.

Season and pour over the vegetables. In a bowl mix breadcrumbs with scented oil and 2 teaspoons of chopped fresh thyme. Spread the breadcrumb mixture over the vegetables to make a crust. Cover and bake in a preheated oven at 180C for 45 minutes. Remove the cover and bake for a further 15 minutes to brown the crust.

N.B. The pie may be served hot or cold. The proportions of eggplant & zucchini may be varied to your preference.

Serves: 4-6

Preparation Time: 90 minutes

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