Multi-Layer Vegetable Bake with Asparagus

1 aubergine, cut into 1-1.5 cm thick slices
1 red pepper, cut into chunks
4 large vine tomatoes, sliced
500 g boiled potatoes, sliced
6 mushrooms, sliced
250 g green asparagus, whole with woody bits snapped off
1 red chilli, deseeded and sliced
extra virgin olive oil
freshly ground black pepper
sea salt
a small handful of freshly grated parmesan.

a few tbsp of rocket oil (see variation of the basil oil recipe)

1 quantity of béchamel sauce

1. Heat 1-2 tbsp of olive oil in a large non-stick pan and fry the aubergines, if necessary in batches. Don't use too much oil. It's okay for one side to brown in a dry pan.
2. Place the aubergines with the oily side down into a large oven-proof dish,covering the bottom of the dish. Season with a little pepper and salt.
3. Place the peppers skin-side down into the hot pan without adding oil. Remove after a minute or when they have browned a little.
4. Distribute the peppers on top of the aubergines.
5. Scatter the mushrooms and chilli. Season with a little pepper and salt.
6. Cover the vegetables with sliced potatoes.
7. Drizzle the potatoes with 1-2 tbsp. of rocket oil.
8. Cover the potatoes with the tomato slices.
9. Drizzle the tomatoes with 1-2 tbsp. of rocket oil.
10. Place the asparagus on top.
11. Cover with the béchamel and a small handful of freshly grated parmesan.


Bake in the oven at 175-200°C or gas mark 5-6 for approx. 45 minutes, covering the dish for the first 35 minutes to prevent the sauce and cheese from burning.