- 6 Tomatoes (medium diced )
- 2 Eggplants (sliced lengthwise 2” thick)
- 2 Sweet peppers (medium diced)
- 2 Zucchinis (sliced lengthwise 2” thick)
- 2 Onions (medium diced )
- 1 Garlic (whole head, minced )
- 1 can Cuisine Pineapple (chunks)
- 1/2 C Tomato paste
- 1 1/2 C water
- 2 Tbsp Oregano
- 4 Thyme sprigs
- 1 bundle Fresh Parsley (finely chopped)
- 2 Tbsp Cuisine Brown sugar
- 2 C Cuisine Full cream milk
- 1/2 C Cuisine All purpose Flour
- 1/3 C Butter
- 2 C Mozzarella cheese
- 2 Tbsp Cuisine Soyabean Oil
- Olive oil – to drizzle
- Salt – to taste
- Black pepper -to taste
Method
- Preheat oven to 350 degrees and grease a 9×13”pan or a large casserole dish.
- Cut and prepare all vegetables as stated.
- On a tray, take the sliced eggplant and zucchini and drizzle with olive oil. Add salt, black pepper and garlic. Rub together until fully coated and set aside.
- In a medium pot add oil and sauté all diced vegetables. Starting with onion and garlic. Cook for 3 minutes and add the tomato paste. Mix well.
- Include the thyme, oregano, parsley, brown sugar and water. Bring to a simmer for 5 minutes. Note: be sure to taste for salt and pepper.
- To make cheese sauce firstly take a medium pot, melt the butter and whisk in the flour. Add the milk whisking vigorously. Include the 1C cheese, salt and black pepper.
- In a greased casserole dish place 2 ladles of vegetables and tomato then place the eggplant slices. Pour 2 ladles of cheese sauce on top. Next place the zucchini slices and 2 ladles of vegetables and tomatoes. Continue this process alternating the eggplant and the zucchini. Add the pineapple chunks on top of each layer of tomato and vegetables.
- Top off with mozzarella cheese and bake in the oven for 25-30 minutes.
- Garnish with some fresh parsley and serve hot.
- Enjoy!
