Ingredients
- 1 eggplants, roughly chopped
- 1 capsicum, roughly chopped
- 1 zucchini, roughly chopped
- 1 onion, roughly chopped
- 2 cloves of garlic, minced
- 2 tomatoes, roughly chopped
- 1 tbsp olive oil
- ½ tsp thyme (or herbs of choice)
Method
- Preheat oven to 375°F (190°C).
- In a large pan, heat olive oil over medium heat. Add onions and garlic and cook until softened.
- Add bell peppers and cook for 2-3 minutes.
- Add eggplants, zucchinis, tomatoes, and thyme to the pan. Season with salt and pepper and stir to combine.
- Transfer the mixture to a baking dish and bake for 30-40 minutes, or until vegetables are tender.
- Serve hot, as a main course or as side dish.
Ingredients
- 1 eggplants, roughly chopped
- 1 capsicum, roughly chopped
- 1 zucchini, roughly chopped
- 1 onion, roughly chopped
- 2 cloves of garlic, minced
- 2 tomatoes, roughly chopped
- 1 tbsp olive oil
- ½ tsp thyme (or herbs of choice)
Method
- Preheat oven to 375°F (190°C).
- In a large pan, heat olive oil over medium heat. Add onions and garlic and cook until softened.
- Add bell peppers and cook for 2-3 minutes.
- Add eggplants, zucchinis, tomatoes, and thyme to the pan. Season with salt and pepper and stir to combine.
- Transfer the mixture to a baking dish and bake for 30-40 minutes, or until vegetables are tender.
- Serve hot, as a main course or as side dish.
