Vegetable casserole

Vegetable casserole

Automatic programme “Vegetable casserole”


Prepare the vegetables

Weigh out and prepare all of the ingredients.
Wash the vegetables. Cut the courgette and aubergine lengthwise into approx. 0.5-mm thick slices. Dice the red, yellow and green pepper into even-sized cubes (1 cm x 1 cm).


Prepare the tomato sauce

Peel and finely slice the garlic. Finely crush the bay leaf and juniper berries in a mortar. Put the tinned tomatoes, tomato purée, salt, cayenne pepper, sugar, chopped garlic, Italian herbs and olive oil in a mixing jug together with the finely crushed bay leaf and juniper berries, mix together and blend. Peel, halve and finely dice the onion and add it to the sauce.


Grill the aubergine

Brush the universal tray with approx. 10 g olive oil, arrange the aubergine slices on top then brush the slices with some more olive oil (10 g). Start the “Vegetable casserole” automatic programme and put the tray in the middle of the BORA X BO. In the meantime, coarsely grate the cheese. Once the first step of the automatic programme is over, remove the aubergines from the BORA X BO.

Please note: The “Vegetable casserole” automatic programme now features a 15-minute break for layering the casserole. You can skip this step or end it early if need be.


Layer the casserole

Cover the base of the oven dish with some of the tomato sauce (approx. two full 200 g ladles) and sprinkle some of the cornmeal (15 g) evenly on top. Arrange a layer of overlapping courgette slices, cover with more tomato sauce (another two full 200 g ladles) and sprinkle some more cornmeal (15 g) evenly on top.
Now arrange a layer of grilled aubergine slices, cover with more tomato sauce (only two 150 g ladles this time) and sprinkle the rest of the cornmeal (30 g) evenly on top. Finally, add a layer of peppers and pour the rest of the tomato sauce on top.


Bake the casserole

Once the vegetables are layered, cover them with grated cheese, and once the automatic programme’s layering break is over, place the dish on the oven rack in the middle shelf level of the BORA X BO. Once the cooking time is over, remove the casserole from the oven.


Pro tip

To intensify the flavour of the garlic, sprinkle a little salt on the chopping board before chopping and then crush the chopped garlic with the side of a knife to form a paste. Use vegetables from an organic greengrocer’s or farmer’s market for a more intense natural flavour.

Preparation: 30 min.
Baking/cooking time: 60 min.
Finishing touches: 5 min.




  • 350 g courgette              
  • 250 g aubergine                             
  • 300 g red, yellow and green pepper                      

For the tomato sauce

  • 10 g garlic                        
  • 700 g tinned tomatoes (San Marzano)                  
  • 55 g tomato purée                        
  • 15 g salt                            
  • 1 pinch of cayenne pepper                        
  • 10 g sugar                        
  • 2 tsp Italian herbs                         
  • 1 bay leaf           
  • 6 juniper berries                            
  • 100 g red onion                             
  • 2 tbsp olive oil                

Other ingredients          

  • 60 g cornmeal                 
  • 200 g scamorza

odeslání nákupního seznamu