INGREDIENTS

(serving 4)

• 3 moderate eggplant sliced into thick washers
• 3-4 moderate potatoes
• 5-6 small zucchini sliced into thick washers
• 6 horn peppers, cut in two or three places
• 2 carrots sliced into washers
• 1-2 Florinis peppers sliced into thick washers
• + any other vegetable you want
• 2-3 medium onions into cubes
• 3-4 cloves garlic, finely chopped
• 4-5 ripe tomatoes into cubes and a little grated
• 1 tbs tomato paste, 1 tsp sugar, 1 tsp vinegar
• salt and pepper
• 1/2 cup olive oil

METHOD

1. Pour with half of oil the eggplant and stir until they absorb it. This will be delicious, almost as if the fry.
2. Then mix the remaining ingredients with the remaining oil and place them into a bag of baking.
3. Close and tie the bag, puncture in 3-4 places and bake for 1,5h-2h, at 170oC.
4. This way the vegetables retain into their juices and baked without fear of catching. You don’t need to add water, the vegetable have their own liquids.
5. The more tender vegetables, the sooner is cooked. It only remains to its oil.
6. You can serve it with yoghurt or feta cheese in olive oil.

source: http://gasteroplix.blogspot.com/2009/07/blog-post_09.html