1 globe eggplant, sliced
8-10 largish button mushrooms sliced
1-2 carrots sliced
1 ½ -2 cups shredded green cabbage
2 cloves garlic, minced
1 ½ cups cooked chickpeas
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
2 tbsp non-dairy plain yoghurt
salt & pepper to taste
Slice the eggplant into rounds roughly 1 cm thick. Cover in salt and set aside for 15-30 minutes, then rinse really well.
In a bowl combine the pasata, garlic, herbs, salt and pepper and mix well. Spread a little of the tomato sauce in the bottom of your baking dish, just to stop it from sticking. Next line the dish with about half the mushroom slices then scatter about half of each of the carrots, cabbage and chickpeas on top. Spoon over some of the tomato sauce then put a layer of eggplant slices on top. Repeat with another layer of vegetable, and spoon over some more pasata. Reserve about half a cup or so for the very top and mix that with the yoghurt. Put on your top layer of eggplant, the spoon the last of the tomato sauce on top. Spread a nice thick layer of breadcrumbs on top, and then cover with foil, or use a lid if you have one that fits well.
Place in a preheated oven (200°C) and cook for an hour. After the hour is up remove the foil or lid, lower the heat to 180°C and cook for a further 30 minutes to allow the top to crisp and some of the liquid to evaporate. Enjoy while it’s hot!