1.
Trim the aubergines and cut into thick slices, sprinkle them with
salt and let them sweat for 30 minutes.
2.
Peel and slice the onions.
3.
Wipe the tomatoes, cut them into round slices and remove the seeds.
4.
Peel alternate strips lengthwise from the courgettes and then cut
into round slices.
5.
Wash and drain the aubergines thoroughly.
6.
Arrange the vegetables in an ovenproof dish.
7.
In a separate bowl mix the ELEA Extra Virgin Olive Oil with chopped
parsley, fine herbs, salt and pepper.
8.
Sprinkle vegetables with the herbal mixture and add the
aubergines, cook in oven at medium temperature (350º
F) for 40-50 minutes.
YIELDS: 4
servings.
