Ingredients
2 large white onions, peeled and finely chopped
1.5kg vine-ripened tomatoes, peeled, deseeded and diced
2 red capsicums
1kg ripe plum tomatoes, sliced into rounds
2 eggplants, sliced into rounds
2 green zucchini, sliced into rounds
2 yellow zucchini, sliced into rounds
1/2 bunch fresh fragrant basil leaves and stalks, separated and reserved
2 sprigs thyme, leaves picked and chopped
2 sprigs rosemary, leaves picked and chopped
Sea salt
160ml olive oil
Serves 4-6
Method
Over a high heat, grill the red capsicums, turning frequently until blackened all over. Remove and allow to rest for 10 minutes, before gently peeling and deseeding. Roughly chop the peeled capsicums and reserve.
In a medium pan, heat 100ml of olive oil over medium heat. Add the chopped onion and saute until translucent and soft, about 5 to 6 minutes.
Add the garlic and cook for another minute.
Stir in the diced tomatoes and the chopped, grilled capsicums and season lightly with salt.
Simmer the sauce for about 20 to 30 minutes, stirring occasionally, until it cooks down to an intense red sauce. Remove the pan from the heat, adding the basil stalks to infuse for 8 to 10 minutes.
Over a high heat, grill the eggplant rounds for 1 to 2 minutes on each side. Remove and season with salt and a drizzle of olive oil. Removing the basil stalks, place the tomato and capsicum sauce in a heavy cast iron pan or round baking dish.
Pre heat oven to l85C.
Starting from the outer edge of the pan and working your way to the middle, arrange the sliced vegetables over the tomato sauce, snuggly upright but slightly angled, and alternating the colours (zucchinis, eggplant and tomato}.
Continue until the vegetables are fanned evenly over the entire pan. Sprinkle with salt,thyme, rosemary, and a drizzle of olive oil.
Bake in the oven for 35 to 40 minutes, until the vegetables are tender and the sauce is bubbling.
Remove and allow to rest before serving.
