Ingredients:
400 g. eggplants
400 g. zucchini
400 g. potatoes
2 onions, chopped
4 cloves of garlic, chopped
4 peppers
1 tablespoon of tomato paste
1 tablespoon chopped parsley
1 cup olive oil
Salt, pepper
Instructions:
Cut into rounds all the vegetables. Saute the onions and garlic in the olive oil. Add the tomato paste dissolved in a little water, the parsley, salt and pepper. Spread the vegetables in the roasting pan, drizzle with the sauce and mix well. Spread them evenly again and bake in the oven in high temperature, until they are left with their oil.
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