Baked Mixed Vegetables Recipe

Ingredients

Serve 4-6

• 2 medium eggplants/aubergines, peeled and cut into cubes

• salt and freshly ground black pepper to taste

• 1 lb/500 g potatoes, peeled and cut into cubes

• 1 lb/500 g zucchini/courgettes, sliced

• 1 large red onion, cut into rings

• 1/2 cup/125 ml extra-virgin olive oil

• 2 tbsp finely chopped parsley

• 2 tbsp torn basil

• 2 lb/1 kg firm-ripe tomatoes, cut into small slices

Method:

1. Place the eggplant cubes in a colander. Sprinkle with salt and let drain for 1 hour.

2. Preheat the oven to 350°F/180°C/gas 4. Set out a large roasting pan.

3. Mix the eggplants, potatoes, zucchini, onion, oil, parsley, and basil in a large bowl. Season with salt and pepper.

4. Place a layer of tomatoes in the pan, followed by the seasoned vegetables. Top with the remaining tomatoes.

5. Bake for 55-65 minutes, or until the vegetables are tender. If the tomatoes start to burn, cover with aluminum foil . Serve hot.