• 4 Green Zucchini (Sliced) 
  • 4 Yellow Zucchini (Sliced) *if in season
  • 5 Egg plants (Sliced) 
  • 4 Tomatoes, black Russians (Sliced) 
  • 400ml Tbsp Tomato Sugo Sauce (See Burrata with Mix-a-Mato Sugo Sauce recipe) 
  • ½ bunch fresh Basil 


  1. Preheat your oven 180*.
  2. Slice all your vegetables, using a mandolin to 2cm thick cut.
  3. Place your tomato sugo sauce at the base of your cassoulet dish.
  4. Arrange on top your vegetables, placing one piece of each at a time in your dish starting from the outside until you reach the middle.
  5. Bake in the oven for about 30 minutes until all veggies are golden and cooked.
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