Eggplant potato and zucchini bake

Eggplant and potato bake

~Tender Autumn comfort~

Prep time: 45 minutes
Cook time: 30 minutes


2 medium eggplants
2 large zucchinis
8 large potatoes peeled
1 medium onion peeled and sliced
2 tbsp Olive oil


2 cups passata sauce
3 cups boiled water
2 tbsp ‘chicken’ stock powder (or vegetable, I use Massel)
1/2 tsp salt
1/4 tsp pepper


Preheat oven to 200C.

Slice the eggplant, potatoes and zucchini into 1/2 cm rounds.

Salt the eggplant slices generously in a bowl and then spread them out on a paper towel lined tray. Let it sit for 15 minutes. This will help to draw out the water and bitterness. Pat the eggplant slices with paper towel to remove the excess salt and set aside on a plate.

In a jug mix the passata sauce with the boiled water, stock powder, salt and pepper.

Cover the bottom of an ovenproof dish with a thin layer of sauce. Then layer the potato slices, eggplant, onion, zucchini and sauce. Repeat until the layers are finished with sauce on top and the olive oil drizzled over it.

Cover the dish with aluminium foil and bake for 1 hour. Then uncover and cook for a further 20-30 minutes until it is tender and a little crispy on the top. Serve with homemade garlic bread or fresh crusty bread. I can assure you that this dish will warm up your belly in the colder months.

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