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1
Preheat oven to 160C Heat one and a half tablespoons of olive oil in a pan.
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2
Add onions and saute.
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3
Slice one eggplant into thin vertical slices.
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4
Quarter the other two eggplants and further cut into half inch thick slices horizontally.
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5
Add the smaller slices to the onions and toss.
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6
Add salt and cook.
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7
Sprinkle a little salt on the vertical slices of eggplant and brush a little olive oil on them.
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8
Roast these slices on both sides over a grill till lightly browned.
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9
Halve the zucchini and further slice into half inch thick slices horizontally.
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10
Add it to the eggplants and toss.
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11
Add tomato concasse and one cup of water, fresh thyme, hand torn green and purple basil leaves and cook.
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12
Adjust salt, add white pepper powder and mix.
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13
Heat the remaining olive oil in another pan.
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14
Add garlic and saute for a minute.
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15
Add the three coloured capsicums, salt and toss.
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16
Saute for two minutes.
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17
Transfer the eggplant mixture into a baking dish.
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18
Put the coloured capsicums over it.
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19
Place the grilled eggplant slices on top.
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20
Place the dish in the preheated oven and cook for twenty to thirty minutes.
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21
Serve hot.
