1. Sprinkle the sliced eggplant with salt and allow to drain on kitchen paper for 1-2 hours. Rinse away any liquid and salt, then dry thoroughly. 2. Heat half the olive oil in a heavy-based frying pan and fry all the vegetables, one type at a time, until golden brown, leaving the eggplant until last as they can make the oil bitter. 3. Heat the remaining olive oil and sweat the onions and garlic until softened. Add the tomatoes and cinnamon and season with salt and freshly ground black pepper. Simmer gently until slightly thickened. 4. Preheat the oven to 350°F 5. In a large ovenproof dish, put a layer of potatoes and then cover with some of the tomato sauce. Next, add a layer of eggplant, cover with sauce, then add the courgettes and cover with the remaining sauce. 6. Bake for about 45 minutes until heated through and bubbling. ---------------------------------------------------------------------------
Nutrition
Ingredients
