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As seen in Adelady magazine, issue 4 

Time :: 1 hour + 20 mins
Serves :: 4

Recipe :: Laura Bakhtiarian

Bursting with vibrant summery colours, this dish is a work of art.

Photo :: Naomi Giatas 


2 tbsp olive oil
1 brown onion, diced
4–5 cloves garlic, minced
1 red capsicum, diced
1 yellow capsicum, diced
Salt and pepper
400g can crushed tomatoes
2 tbsp fresh basil, chopped

2 medium eggplants
6 tomatoes
2 large zucchinis
125g bag La Casa Del Formaggio
Fresh Mozzarella Herb Mixture
2 tbsp fresh basil, chopped
1 tsp garlic, minced
2 tbsp fresh parsley, chopped
2 tsp fresh thyme, chopped
Salt and pepper
4 tbsp olive oil


• Preheat oven to 190˚C fan-forced.
• Slice the eggplant, tomatoes, zucchini, and mozzarella into approximately 1mm thick rounds, then set aside.
• To make the sauce, heat the olive oil in an oven safe pan over medium-high heat. Sauté the onion, garlic, and capsicum until soft.
• Add the crushed tomatoes and season with salt and pepper. Stir for 2 minutes, then remove from heat and add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
• Arrange the sliced vegetables on top of the sauce from the outer edge to the middle of the pan in a snail shape, adding a piece of mozzarella every second round (eg. eggplant, tomato, zucchini; eggplant, tomato, zucchini, mozzarella; repeat).
• Season again with salt and pepper.
• In a small bowl, create the herb mixture by combining the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon this over the vegetables.
• Cover the pan with alfoil and bake for 40 minutes.
• Uncover, then bake for another 20 minutes, until the vegetables are soft.
• Serve while hot, as a main or side dish.

  Photo :: Naomi Giatas 

We used: La Casa Del Formaggio Fresh Mozzarella

Synonymous with premium quality fresh cheese throughout Australia, SA’s very own La Casa Del Formaggio pioneered the introduction of bocconcini to Australian supermarkets. This fresh mozzarella is a single ball of bocconcini — a mild Italian-style cheese with a texture similar to al dente pasta — perfect for melting over pizza or sliced in a Caprese Salad. Visit for more recipes.


Laura Bakhtiarian

Laura Bakhtiarian

Outrageously creative Food Content Creator, she's the ultimate cook, photo stylist and recipe creator - yum!

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