First, I looked at what I had in the fridge. Quite a few vegetables, so I selected a few and sliced them. In my assortment: zucchini, bellpepper, mushroom, eggplant, potato, and ripped-up iceberg lettuce. I also chopped tofu into thin strands, as I didn't fell like putting cheese on top this time.
First heat up a small pot, then take it off the heat and coat the bottom and a bit of the sides with some plain oil. Then layer your ingredients, making sure the potatoes are not the bottom-most. I think most casseroles have cheese, but not this time. I opted for some cilantro over the top of everything. You can season in the middle, wherever you wish. I put some Provincial herbs, salt, pepper, and dried chili flakes.
Cook on medium-low heat 15-20 minutes until veggies are tender. I had some troubles and put the heat too high, resulting in a burned the bottom layer, but it was good nevertheless. Portion out and serve!
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