Ingredients

Vegetable layer

  • 1 lb eggplant
  • 1 lb zucchini
  • 1 1/2 lb Russet or baking potatoes
  • 1/4 c olive oil
  • 1/2 c bread crumbs

1410 cal

Sauce

  • 1/4 c olive oil
  • 4 large shallots, sliced thinly
  • 3 cloves garlic, minced
  • 1/3 c vegetable broth or red wine
  • 2 15 oz cans crushed tomatoes
  • 2 tsp dried oregano
  • 1/4 tsp ground cinnamon
  • 1 bay leaf
  • salt

850 cal

Pine Nut Cream

  • 1 lb silken tofu
  • 1/2 c pine nuts
  • 3 Tbsp lemon juice
  • 1 tsp arrowroot powder
  • 1 clove garlic
  • Pinch freshly grated nutmeg
  • 1 1/3 tsp salt
  • white pepper

800 cal

Total 3060 cal

Instructions

Vegetables

  • Preheat oven to 400 F. Lightly oil 3 baking sheets.
  • Peel potatoes, slice eggplant, zucchini, and potatoes lengthwise into 1/4 in thick slices.
  • Salt and sweat eggplant for 15 minutes, rinse and pat dry.
  • Put each vegetable on a baking sheet, oil, salt. Roast zucchini and eggplant 15 minutes, potatoes 20 minutes.

Sauce

  • Combine olive oil and garlic in pan over medium heat for 30 seconds.
  • Add shallots, cook 3-4 minutes until soft.
  • Add wine and simmer until slightly reduced, 3 minutes.
  • Add crushed tomatoes, oregano, cinnamon, and bay leaf.
  • Partially cover and simmer 12-14 minutes.

Pine nut cream

  • Blend pine nuts and lemon juice.
  • Add tofu, garlic, arrowroot, nutmeg, salt, and white pepper.
  • Oil 9x13 pan. Spread 1/4 c sauce, add successive layers of eggplant, potatoes, sauce, and half bread crumbs.
  • Bake 35 minutes until top is lightly browned.
  • Cool 10 minutes before serving.

Credit Veganomicon