About this recipe:This is a simple but delicious vegetarian dish, similar to lasagne but with flour tortillas instead of pasta. I tried to replicate something I had in a cafe, and this was the result. Leftovers are delicious reheated.
3 tablespoons olive oil
4-5 cloves garlic, finely chopped
2-3 fresh red chillies
1 teaspoon dried oregano
2 (400g) tins whole plum tomatoes
1 teaspoon salt
1 tablespoon chopped fresh thyme
5 flour tortillas
200g aubergine, cut into 1cm thick slices
200g portabellini mushrooms, sliced
200g pumpkin, peeled and cut into 1cm thick slices
1 red pepper, sliced
1 yellow pepper, sliced
1 handful grated cheese
1 handful chopped black olives
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To make the sauce: Heat oil in pot. Add garlic and chillies and fry until garlic is slightly brown. Add dried oregano and fry briefly. Add two tins of tomatoes, taking care not to break tomatoes up. Add salt and thyme and boil gently for an hour, stirring occasionally. After an hour tomatoes should be nice and sweet, now you can break them up into a sauce.
Take a casserole pot and lightly grease. Start by laying one tortilla in the bottom. Lay the aubergine on the tortilla creating a flat layer. Cover with a portion of the sauce.
Lay another tortilla on top of the aubergine and repeat the process with the pumpkin, creating a flat layer then covering in sauce.
Do the same with the mushrooms.
The top layer should be the peppers. Add the cheese and chopped olives to the peppers then cover with a final tortilla.
Preheat oven to 180 C / Gas 4 and bake the veggie stack with the lid on for 50 minutes or until veggies are soft.