For ➍420 g canned chopped tomatoes
2 cloves garlic, minced
1½ ts salt
¾ ts freshly ground black pepper
½ ts sugar
1 tbs finely chopped fresh parsley
½ ts dried thyme
6 tbs extra virgin olive oil
1 red onion, thinly sliced and separated into rings
2 red peppers, cut into strips
1 green pepper, cut into strips
2 zucchini, cut into 1.5 cm rounds
1 eggplant, cut into 2.5 cm cubes
Preheat oven to 200°C.
Mix together the canned tomatoes, garlic, salt, pepper, sugar, parsley and thyme until combined.
Oil a baking dish with 2 tbs of the olive oil. Start by layering a quarter of the sliced onion in the bottom of the baking dish then top with a quarter each of red and green peppers, zucchini and eggplant. Spoon a quarter of the tomato mixture and 1 tbs of olive oil over each layer. Repeat the process to make 4 layers.
Cover and bake for 45 ms, then uncover and bake for a further 30 m.
Remove from the oven and allow to stand for 10 ms, then stir the roasted vegetables together before serving.
Mix together the canned tomatoes, garlic, salt, pepper, sugar, parsley and thyme until combined.
Oil a baking dish with 2 tbs of the olive oil. Start by layering a quarter of the sliced onion in the bottom of the baking dish then top with a quarter each of red and green peppers, zucchini and eggplant. Spoon a quarter of the tomato mixture and 1 tbs of olive oil over each layer. Repeat the process to make 4 layers.
Cover and bake for 45 ms, then uncover and bake for a further 30 m.
Remove from the oven and allow to stand for 10 ms, then stir the roasted vegetables together before serving.
*Serve tossed with pasta and white beans, nestled in a baguette with brie, served on the side of grilled tuna, mixed with couscous and chickpeas; used as a pizza topping with anchovies and olives; and stirred through a shrimp risotto.
