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Baked Vegetables with Eggplant and Zucchini

Fat BertaFat Berta
Jedi
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Baked Vegetables with Eggplant and Zucchini1 / 5
04/04/2014
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Preparation
20 min.
Cooking
35 min.
Тotal
55 min.
Servings
4-5
"A superb, appetizing casserole with an aromatic blend of vegetables and spices. Try it!"

Ingredients

  • eggplants - 2, thin and long
  • zucchini - 2, thick
  • potatoes - 4
  • tomatoes - 4
  • garlic - a few cloves
  • olive oil - 1/5 cup (60 ml)
  • soya sauce - 4 - 5 tbsp
  • salt
  • black pepper
  • oregano - 1 tsp, full
  • rosemary - 1 sprig of dried
measures

How to make

Clean all the vegetables and cut them into equal round slices. Salt the eggplants and leave them to drain from the bitter juice. Rinse them thoroughly and dry them.

Cut the garlic into thin slices. In a rectangular greased tray, begin to arrange the vegetables, alternating between tomato, potato, eggplant and zucchini. Between them, put garlic slices.

Sprinkle with plenty of spices, soya sauce and scrape off a rosemary sprig on top. Pour a trickle of olive oil evenly and put the dish to bake in a moderately hot oven.

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