Ingredients
3 capsicums cut into strips
3 eggplants, sliced
6 zucchini, sliced
3 tomatoes skinned and chopped
2/3 cup olive oil
2 cloves crushed garlic
3 onions, thinly sliced
1 cup chicken stock
salt and pepper to taste
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Directions
Toss vegetables with oil, salt and pepper and transfer to a casserole
dish. Cover and bake at 180C (350F) for 1 hour. Serves 4 - 6
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