|Olive oil||4 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Eggplant||1 Pound, thinly sliced|
|Tomatoes||2 Pound, thinly sliced|
|Zucchini||1 Pound, thinly sliced|
|Green peppers||4 , seeded, thinly sliced|
|White wine/Water||1 Cup (16 tbs)|
Heat oil and garlic in a large heavy based frying pan or skillet and brown vegetables in turn, cooking quickly and placing them into a deep, flameproof casserole as they brown (add extra olive oil to pan if necessary).
When all the vegetables are browned, pour wine over and add salt and pepper to taste.
Simmer on barbecue for approximately 1 hour or until vegetables are tender.
Do not stir.