1. Preheat the oven to 220°C (200° fan) | 425F | gas 7.
2. Parboil the potatoes in a large saucepan of salted boiling water until just tender to the tip of a knife, 10-15 minutes.
3. While the potatoes cook, heat the oil in a casserole dish set over medium heat. Add the onion and a pinch of salt, sweating until softened, 4-5 minutes.
4. Add the eggplant, zucchini, garlic, and a pinch of salt and pepper; continue to cook until the vegetables have softened, 4-5 minutes.
5. Stir in the dried herbs, tomatoes, and another pinch of salt and pepper. Bring to a simmer and cook until slightly thickened, about 5 minutes.
6. When ready, drain the potatoes. Stir into the vegetable ragú and season to taste with salt and pepper as needed.
7. Spoon the vegetable ragú into an oval baking dish; top with the vegan mozzarella.
8. Bake in the oven until golden on top and bubbling, about 15 minutes. When ready, remove from the oven and serve with a garnish of chopped parsley.
For more everyday inspiration, updates on the latest trends and exclusive offers, register now as a Stockland Member to receive monthly updates, latest news, and exclusive events from your local Stockland Shopping Centre.
All reasonable care has been taken to ensure that the information is correct at the time of the content going live. However, no warranty is given as to the accuracy of that information. The information may change from time to time without notice.
Our Privacy Policy sets out how we, Stockland Corporation Limited and our related companies and trusts (“We”), collect, use, store, disclose and manage your personal information. More information can be found here.
