Eggplant, zucchini, bell pepper, potatoes and carrots tossed in tomato sauce and baked together with olive oil. This hearty one-pan dish brings seasonal vegetables together and tastes good warm or at room temperature.
Soak the diced eggplant in salted water for 15 minutes, then drain and gently squeeze out the liquid. This removes bitterness and reduces how much oil it absorbs.
Put the eggplant, zucchini, potatoes, carrots, long green pepper, onion and garlic in a large roasting pan.
Mix the grated tomato, tomato paste, olive oil, hot water, salt and black pepper. Pour over the vegetables and toss gently.
Cover the pan with foil and bake in a preheated 190°C / 375°F oven until the vegetables begin to soften.
Remove the foil and continue baking until the vegetables are lightly browned on top and the sauce has thickened. Serve warm or hot.
Important: Cut the vegetables into similar-sized pieces so they cook at the same rate; large pieces may stay raw inside while very small ones can fall apart. Soaking the eggplant in salted water after cutting and squeezing it dry can remove bitterness and reduce how much oil it absorbs. Refrigerate leftovers in a covered container for up to 3 days; the flavor develops further when reheated.
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