Prep time:
30 minutes
Cooking time:
1 hour 20 minutes
Level of Difficulty:


1 medium sweet potato, (approx. 600g) peeled and cut into 5mm slices
1 medium eggplant, (approx.400g) cut into 1cm slices
¼ cup olive oil
2 medium zucchini, sliced
500g ricotta
¾ cup sliced shallots
2 tbsp chopped basil
Salt and ground pepper
200g punnet cherry tomatoes
¾ cup spicy tomato chutney


1 cup panko breadcrumbs
2 tbsp chopped basil
1/3 cup grated Parmesan cheese
1 tbsp olive oil


Preheat oven to Circotherm® at 200˚c. Line 2 baking trays with baking paper. Toss the sweet potato and eggplant in the oil and arrange in a single layer on the trays.

Cook on shelf positions 1 and 3 for 18 to 20 minutes or until lightly golden. Allow to cool. Grease a 23cm springform pan and arrange the sweet potato slices, slightly overlapping over the base. Press the eggplant slices around the edge of the pan to line the side.

Layer the zucchini slices over the sweet potato.

Combine the ricotta, shallots and basil in a mixing bowl. Season with salt and pepper and mix well. Carefully spoon the ricotta mix over the zucchini. Arrange the cherry tomatoes over the ricotta then spread with the tomato chutney.

Combine all the topping ingredients in a bowl and mix well. Sprinkle over the tomato chutney. Place on shelf position 2 and cook on Circotherm® at 170˚c for 1 hour or until the pie is firm. Cool slightly before slicing and serving.

Authors Bio:

Bridget has worked in the home appliance industry for more than 15 years. She loves to cook & really enjoys working with customers to help them select appliances to best suit their needs as well as following up with further instruction when the appliances are installed.

More from this author

Sign up to our newsletter!

Join the NEFF community of food lovers and receive seasonal recipes,
inspiration and local promotions direct to your inbox.

Subscribe Here