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Ingredients
- 3 med sized eggplants(aubergines)
- 500 gm zucchini(courgettes)
- 5 med sized ripe tomatoes
- 3/4 c. corn oil
- 3 x gloves garlic, finely minced
- 3 Tbsp. finely minced parsley
- 1/2 tsp sage
- Â Â freshly grnd black pepper
- 1/2 c. water
- 3/4 c. soft white breadcrumbs
Directions
- Wash eggplants, remove stems and cut into 1/2 inch slices. Sprinkle with salt and leave for 30 min. Rinse and dry well with paper towels.
- Peel and slice potatoes thinly. Cut zucchini into 1/2 inch slices. Peel tomatoes and slice thinly.
- Pour a little oil in the base of a large oven dish and add in half the breadcrumbs, garlic and parsley. Lay the eggplants, potatoes, zucchini and tomatoes in the dish. Season lightly with salt and pepper. Repeat layer finishing with tomatoes.
- Pour remaining oil over vegetables and add in the water. Season tomatoes with salt and pepper and sprinkle remaining garlic, parsley, sage, and breadcrumbs on top. Bake in a moderately slow oven for 1 1/2 hrs or possibly till vegetables are tender. It should be fairly moist.
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