Summary

Ingredients

• 1 ½ kg potato (s), mainly waxy
• 2 large eggplant (s) and / or zucchini
• olive oil
• 2 tablespoon breadcrumbs

For the sauce:

• 500 g canned tomato (s), whole or in pieces
• 1 large onion (s)
• 3 clove (s) garlic
• 1 tablespoon, heaped tomato paste
• 2 teaspoons oregano
• 1 teaspoon cinnamon
• 15 juniper berries

For the bechamel sauce:

• 1 tablespoon, heaped margarine
• 4 tablespoon flour
• 200 ml vegetable stock
• 200 ml soy cream cuisine
• salt and pepper

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Instructions

1. Preheat the oven to 200 degrees.
2. Slice the potatoes with the skin on, cut the eggplant and / or zucchini lengthways into slices and mix well together in a large bowl with olive oil and a lot of salt and pepper until everything is covered with oil. Brush a large baking dish with olive oil and then dust with breadcrumbs. Now first layer the potatoes, then the aubergines and / or zucchini in the baking dish and put in the oven.
3. Fry the diced onion and garlic in olive oil, pour in the canned tomatoes and add the tomato paste. Season the tomato sauce with crushed juniper berries, cinnamon, oregano, salt and pepper and simmer on a low heat for a few minutes. Now use a rubber spatula or spoon to spread the tomato sauce over the aubergines and press down so that the casserole is a little more compact and the flavors are better distributed. Put the casserole back in the oven.
4. In the saucepan where the tomato sauce was, let the margarine melt, add the flour and stir with a whisk. While stirring constantly, add the vegetable stock and sip the soy cream and bring to the boil. Season the vegan bechamel with salt and pepper. Now spread the bechamel on the casserole again with the spatula.
5. The casserole must now stay in the oven for up to 60 minutes until the potatoes are cooked. Keep an eye on the color and if necessary reduce the heat a little or cover the casserole.