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- 1 large eggplant
- 1 onion
- 6 mushrooms
- 3 small zucchini
- 2 large peeled potatoes
- 800 g canned chopped tomatoes
- 1 cup olive oil
- 2 cups of water
- 2 cloves of garlic
- 1 bunch diced fresh flat-leaf parsley
- 1 pinch of salt * to taste
- 1 pinch of pepper * to taste
Preheat oven to 180C (fan forced or not).
Cut all the vegetables into large pieces and place them on a roasting tray. Mix with crushed garlic, salt and pepper to taste; pour 2 cans of tomatoes, 2 cups of water, 1 cup of oil, all the parsley. Mix everything until covered.
Put in the oven for 1 hour or until the sauce is thick and the vegetables are soft. Stir in half.
Add more water if it is drying.
Serve with main meat and crusty bread.