- 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
- Preheat your oven 180*.
- Slice all your vegetables, using a mandolin to 2cm thick cut.
- Place your tomato sugo sauce at the base of your cassoulet dish.
- 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.
- Bake in the oven for about 30 minutes until all veggies are golden and cooked.
