Baked Vegetables

Cut the eggplants and zucchini into chunks place them into separate dishes, sprinkle with salt and leave them in water for 30 minutes. Then rinse them and squeeze them lightly.

Put a little olive oil in a frying pan and brown the eggplants and zucchini . Peel the onions and cut them into rings, chop the garlic, clean and de-seed the peppers and cut into strips, skin and de-seed the tomatoes and cut the flesh into cubes. Put the vegetables, oregano and parsley into the frying pan and braise everything for 10 minutes. Preheat the oven to 350°F/gas mark 4/180°C.

Peel the potatoes and cut in half, clean the beans and cut into pieces and place potatoes and beans in an ovenproof dish along with the braised vegetables and add seasoning. Pour the remaining olive oil over everything and add 150ml water . Cover and cook in the oven for 60 to 70 minutes stirring the vegetables once or twice. Serve hot or cold.