Prep Time: 01 Hour

Cook Time: 45 minutes

Servings: 10 Servings

Ingredients

• 5 eggplants (3 sliced, 2 chopped)
• 2 each of green, red and yellow peppers (capsicum)
• 2 zucchini, cubed
• 1 kg tomatoes, cubed
• 1 cup of mushrooms, sliced
• 2 onions
• 5 cloves of garlic
• salt and pepper to taste
• rosemary
• thyme
• oregano
• 200ml coconut milk

Method

• Thinly slice 3 of the eggplant and lightly roast in a pan or in the oven for 5 to 10 minutes. Set aside.
• Fry garlic, chopped onions until golden brown.
• Add the tomatoes cut in small cubes and cook until soft.
• Add the chopped eggplant, capsicum, zucchini and mushrooms.
• Add the salt, pepper, herbs and coconut milk.
• In a baking pan, line the bottom with a layer of the sliced eggplant followed by a layer of the cooked vegetables. Continue adding layers of eggplant slices followed by the cooked vegetables.
• Add the coconut milk on top and some fresh tomatoes cut into cubes.
• Bake at 200°C for half an hour.

To know more, please visithttps://sharan-india.org/healthy-recipes/

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