Tonight we tried another recipe from Pure Vegan, also with very good results. The dish was Baked Ratatouille, a marriage of French and Greek cuisines, and it worked very well. The fundamental elements were a ratatouille, made with the usual suspects, in this case 1/2-inch dice of eggplant, zucchini, sliced onions, garlic and tomatoes. These are all cooked together and then baked with a phyllo dough top and bottom in the baking dish.
Again, I found the author’s oven settings to be different than mine. He uses baking at 425º F. for 20 minutes, and we were done with 12 minutes at 425º and 3 more minutes at 400º. Paired with a 2009 Giné Rosat from Priorat in Spain, it was a delightful dish.