|½||medium onion, finely chopped|
|1||large tomato, pureed|
|2||tablespoons of olive oil, divided|
|1||medium sized eggplant (long variety)|
|1||medium sized zucchini|
|1||medium sized red pepper|
|1||medium sized yellow pepper|
|salt, black pepper and dried herbs to taste|
|1.||Pre-heat the oven to 190 C. In the meanwhile, pour tomato puree in the bottom of the baking dish. I used a small round dish, you can use a 10″ long oval dish as suggested in the recipe. Add chopped onions, stir in 1 tablespoon of olive oil. Season well with salt & black pepper.|
|2.||Trim the ends of eggplant. Carefully remove the core from yellow & red pepper, leaving the shell intact. Slice them as thin as possible or use a mandoline as suggested in the recipe.|
|3.||Arrange the vegetables atop the prepared sauce in a concentric manner and overlapping each other. Try to place them as close to each other as possible with only little edge showing of each vegetable.|
|4.||Drizzle the remaining olive oil over the arranged vegetables. Season with salt & pepper & some herbs (fresh or dried).|
|5.||Cover the dish with a parchment paper fitting just inside the dish & not coming outside. Bake for about 30 minutes till the veggies are tender but not burnt & the sauce has started bubbling around them. Serve hot with cheese or plain.|
adapted from Smitten Kitchen
A compact arrangement of veggies is important as after baking they will shrink. So do not worry about a over filling the dish with veggies.
You can add or remove any other vegetable of your choice, in the first version I had made with cucumber instead of zucchini. Don’t be afraid and experiment.