|Olive oil/Salad oil||85 Milliliter (1/3 Cup)|
|Garlic||1 Clove (5 gm), thinly sliced|
|Onions||2 Large, thinly sliced|
|Green bell peppers||2 Large, chopped|
|Eggplant||1 Medium, peeled and sliced|
|Garlic||1 Clove (5 gm), crushed (Extra)|
|Zucchini||1⁄2 Pound, sliced (250 Gram)|
|Tomatoes||4 Large, peeled and sliced|
Heat half the oil in a flameproof casserole with the sliced garlic.
Add in layers the onions, bell peppers, eggplant, extra garlic, zucchini and tomatoes.
Sprinkle each layer with salt and pepper and pour the remainder of the oil over the top.
Cover and heat, then transfer to the barbecue over low heat and cook for 40-45 minutes to sweat the vegetables and bring out all the flavors.
Move casserole over medium hot coals, remove lid and cook for 5 minutes to thicken the sauce.