aubergines / eggplants, small size, cut into 2 cm pieces
yellow or red sweet peppers, cut into 2 cm pieces
garlic, pressed or minced
1 1/2 cup
canned tomatoes (diced)
ground pepper to taste [optional]
Before you start
Choose a baking dish in which the vegetables will fit tightly.
Preheat the oven to 175°C/350°F.
Prepare the vegetables and cut them into uniform pieces approximately 1,5 cm thick. Mince or press the garlic.
Generously oil an ovensafe dish. Add the minced or pressed garlic. Layer the vegetables in the dish with the following sequence: onion, carrot, zucchini, aubergine, pepper, and finally the diced tomatoes on top. Drizzle with oil, then add salt and pepper to taste.
Bake in the middle of the oven 1 ½ h, until the vegetables are soft. Serve.