Serves 4-6


500 g Tomatoes peeled
20 g butter
2 -3 garlic cloves
250 ml beef stock or white wine


3 Eggs beaten
200 ml Cream
15 ml Chopped parsley
25 g Parmesan cheese grated

Salt and pepper to taste
Pinch of nutmeg
1 Big egg plant
3 Baby marrows
2 Onions finely chopped
250 g Mushrooms, washed and sliced
Oil to braai
Salt and pepper to taste


  1. Preheat the oven to 200°C
  2. Cut tomatoes in thin slices
  3. Add butter garlic and stock and boil in pot without lid to a thick sauce
  4. Mix eggs, cream, parsley, cheese, and seasoning
  5. Cut egg plant and baby marrows in small pieces and sauté with onions and mushrooms in cooking oil until soft. Use seasoning
  6. Spoon mixture in heat resistant dish and cover with tomato sauce
  7. Pour cream sauce on top
  8. Grate some more parmesan cheese and throw it on top
  9. Bake 1 hour until golden brown