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[edit] Ingredients
3 |
medium Eggplant |
4 |
medium Tomatoes |
4 |
medium Onion |
2 |
|
3 |
tablespoons Olive oil |
1 |
tablespoon Fresh parsley, chopped |
1 |
Fresh basil, chopped |
1 |
teaspoon Oregano |
1 |
[edit] Preparation
Step 1 |
Preheat oven to 325 degrees. Wash eggplant, slice into rounds and sprinkle with salt. Place in colander and let stand for 30 minutes. After 30 minutes squeeze eggplant rounds to remove excess water. |
Step 2 |
Peel tomatoes by first blanching for one minute in boiling water. Slice into rounds. Peel and slice onions into rounds. Slice zucchini into rounds. Place vegetable rounds in a baking dish, alternately stacking them side by side. Mix together olive oil, herbs, salt and pepper. Pour over vegetables and bake for 40 to 50 minutes or until vegetables are done. |
Step 3 |
Makes 6 servings. |
[edit] About Baked Vegetables
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