Method:

Prepare the Vegetables: Slice your potatoes, zucchini, eggplant, tomatoes, and peppers. To reduce the bitterness of the eggplant, salt the slices and let them rest for 10 minutes before rinsing.

Pre-cook the Potatoes: Boil the potato slices for a few minutes until just tender (parboil), and drain them well.

Prepare the Baking Dish: Butter the bottom of your ovenproof dish and start layering. Begin with a layer of potato slices, followed by a sprinkle of salt and a layer of tomatoes.

Continue Layering: Add layers of zucchini, eggplant, and green peppers. After each vegetable layer, season with salt and pepper.

Finish the Layers: Repeat the layers, ending with a layer of potatoes. Top the pie with breadcrumbs, a sprinkle of Parmesan cheese, and dot with butter.

Bake: Bake in a preheated oven at 180°C (350°F) for 35 minutes. In the last 5 minutes, switch to broil to crisp the top.

Rest: Let the pie stand for about 10 minutes before serving.

Notes on What to Expect:

This dish is a wonderful balance of tender, creamy potatoes layered with the freshness of vegetables and a crisp, cheesy top. The combination of flavors is truly satisfying. You'll love how the vegetables cook down into a soft filling, with the potatoes providing a hearty base. It's a fantastic option for a meatless meal, or you can serve it as a side to a larger feast.

Variations:

Add Protein: You can include layers of cooked sausage or chicken for a heartier dish.

For a Vegetarian Version: Keep the recipe as is, or add some spinach or mushrooms for more texture.

Make It Vegan: Use vegan butter and skip the Parmesan, or substitute with a plant-based cheese.

Tips:

If you want extra crunch, you can add a final layer of breadcrumbs and Parmesan before baking.

For a gluten-free option, swap regular breadcrumbs with gluten-free breadcrumbs.

You can mix in other vegetables like artichokes or leeks depending on what’s in season.