The Organic Pantry

Preparation Time:   15 minutes
Cooking Time:  45 minutes
Serves: 2-4
Ingredients
3 large potatoes
3 red capsicums
2 medium eggplants
150ml extra virgin olive oil
1 tablespoon thyme leaves
2 garlic cloves
3 tablespoons balsamic vinegar
Salt and pepper
Method
1. While preheating the oven to 180°C, scrub the potatoes and pierce the skins. Bake or microwave until tender and cut into 5mm slices.
2. Brush the capsicums with oil and roast for about 30 minutes, turning once, then remove and place in a bowl covered with cling wrap to allow the steam to loosen the skins. Peel, remove the seeds and cut into thick strips.
3. Peel the eggplant and cut into 1cm slices then brush with oil and fry in a hot pan until golden.
4. In an oiled, ovenproof dish, lay alternating layers of potato, capsicum and eggplant. Season each layer with salt and pepper, scatter over some of the garlic and thyme then drizzle olive oil over the top and bake in a moderate oven for about 10 minutes until hot.
5. Serve with fresh, crusty bread.

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