Potato, Tomato and Eggplant Bake

This dish is usually prepared during the day in summer, then served cold at dinner. If you make it in winter, serve it hot. This bake can be served alongside barbecued fish or meat. Use a clay baking dish, if possible, as this will give the bake better texture and flavour.

Serves: 4–6


    • 4 large eggplants
    • 4 large floury potatoes, such as Coliban or King Edward
    • 4 large ripe tomatoes
    • 2 garlic cloves, crushed
    • 1 large brown onion, chopped
    • 100ml extra virgin olive oil
    • 250ml vegetable stock
    • 2 tablespoons fresh flat-leaf parsley, chopped, to garnish
    • sea salt
    • freshly ground black pepper


Prick the eggplants with a fork and soak them in water for a couple of hours to reduce some of the bitterness. Peel the eggplants and cut them into 5mm thick slices.

Peel the potatoes and cut them into 5mm thick slices. Slice the tomatoes the same way.

In a saucepan over high heat, sauté the garlic and onion in 80ml of the olive oil until translucent and just starting to colour. Season with salt.

Preheat the oven to 180 degrees.

Grease a baking dish with olive oil and start placing the vegetables in layers. Layer the vegetables (ensuring you start and finish with a layer of tomatoes), adding sautéed onion, garlic and seasoning to each layer. You should end up with two to four layers of each vegetable. Cover the vegetables with the stock and bake for about one hour. After an hour, check with a small knife to see if the vegetables are soft.

Sprinkle with parsley, if using, and drizzle with more olive oil before serving.

Recipe taken from Dalmatia by Ino Kuvacic
Nestled in the heart of the Mediterranean on the edge of the dazzling Adriatic is one of Europe’s best-kept secrets – the spectacular Dalmatian coastline of Croatia. A region defined by the sea, rambling vineyards and olive groves, it is home to some of the country’s most treasured dishes whose flavours are reminiscent of Greek and Italian food, but with an identity of their own. The cuisine of Dalmatia has a unique story to tell. Its simple, honest food has evolved from the region’s rich history and many cultural influences. At its core, it is frugal but inventive, with interesting flavours and ingredients, such as silverbeet, prosek (Dalmatian fortified wine) and varenik (grape molasses). Ino Kuvacic captures the charm of his beloved native home and celebrates the food traditions, hospitality and signature purity of this magical place.

You can purchase Dalmatia at cooked.com.

Published by Hardie Grant Books.

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Written by Amelia Theodorakis

A writer and communications specialist with eight years’ in startups, SMEs, not-for-profits and corporates. Interests and expertise in gender studies, history, finance, banking, human interest, literature and poetry.

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