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Categories:
eggplants zucchini green red olive oil onions salt tomatoes thyme green basil purple basil white pepper garlic
Viewed: 23 - Published at: 3 years agoIngredients
- 3 medium sized eggplants (long variety)
- 2 medium sized zucchini
- 1 medium sized green capsicum (1 inch pieces)
- 1 medium sized red capsicum (1 inch pieces)
- 1 medium sized yellow capsicum (1 inch pieces)
- 3 tablespoons olive oil
- 2 medium sized onions (cut into rings)
- salt
- 1 12 cups tomatoes, concasse
- 2 -3 sprigs fresh thyme
- 5 -6 green basil leaves
- 5 -6 purple basil leaves
- white pepper powder
- 4 garlic cloves (chopped)
Method
- Preheat oven to 160C Heat one and a half tablespoons of olive oil in a pan.
- Add onions and saute.
- Slice one eggplant into thin vertical slices.
- Quarter the other two eggplants and further cut into half inch thick slices horizontally.
- Add the smaller slices to the onions and toss.
- Add salt and cook.
- Sprinkle a little salt on the vertical slices of eggplant and brush a little olive oil on them.
- Roast these slices on both sides over a grill till lightly browned.
- Halve the zucchini and further slice into half inch thick slices horizontally.
- Add it to the eggplants and toss.
- Add tomato concasse and one cup of water, fresh thyme, hand torn green and purple basil leaves and cook.
- Adjust salt, add white pepper powder and mix.
- Heat the remaining olive oil in another pan.
- Add garlic and saute for a minute.
- Add the three coloured capsicums, salt and toss.
- Saute for two minutes.
- Transfer the eggplant mixture into a baking dish.
- Put the coloured capsicums over it.
- Place the grilled eggplant slices on top.
- Place the dish in the preheated oven and cook for twenty to thirty minutes.
- Serve hot.
