- eggplants - 4, small
- zucchini - 4, small without the seeds
- carrots - 6
- garlic - 7 cloves
- onions - 1 head
- oil - 8 - 10 tablespoons or olive oil
- savory - 2 tsp
- thyme - 1 tsp
- black pepper - 1 tsp
- cayenne pepper - 1/2 tsp
Wash the vegetables thoroughly, peel the carrots and cut them into round slices, cut the zucchini into coarse pieces without peeling them.
Don't peel the eggplants either, cut them coarsely and salt them to drain out their bitter juice. After 15 min., wash them under running water and drain in a colander. Chop the onions finely, the garlic into coarse pieces.
Generously sprinkle the tray in which you'll be baking with olive oil or oil, pour all the vegetables in it, sprinkle salt, black pepper, savory, thyme, cayenne pepper (or coarsely ground chili peppers), oil again and stir well.
Bake in a moderately preheated oven about 20-30 min., stirring with a wooden spatula from time to time.
You can serve it right away but it tastes even better when chilled. Optionally, after taking it out of the oven, sprinkle with finely chopped parsley.