Very simple, very tasty, and very beautiful.
- 5 garlic cloves
- 1 sweet onion
- 1 medium eggplant
- 2 sweet peppers
- 2 large tomatoes
- thyme (fresh or dried)
- a bit of fresh parsley or basil
- olive oil
Preheat the oven to maximum temperature. Cut the garlic cloves in half and lightly sauté them. Slice all the vegetables into rings, and cut the peppers into four parts. In a baking dish (preferably glass, clay, or ceramic), layer the vegetables: start with onion, then eggplant, peppers, and tomatoes. Sprinkle with herbs, season with salt and pepper, and top with the garlic. Drizzle with olive oil. Bake for about an hour — the vegetables should become soft and tender.
Preheat the oven to maximum temperature. Cut the garlic cloves in half and lightly sauté them. Slice all the vegetables into rings, and cut the peppers into four parts. In a baking dish (preferably glass, clay, or ceramic), layer the vegetables: start with onion, then eggplant, peppers, and tomatoes. Sprinkle with herbs, season with salt and pepper, and top with the garlic. Drizzle with olive oil. Bake for about an hour — the vegetables should become soft and tender.
