• 4 courgettes
  • 4 good-sized (ripe tomatoes)
  • 1 aubergine
  • 2 garlic cloves (peeled and crushed)
  • fresh rosemary (chopped)
  • olive oil
  • salt and freshly ground black pepper
  • a few extra garlic cloves (unpeeled)


  • Heat the oven to 160°C (325°F/Gas 3).
  • Slice the vegetables as thinly as possible. You could use a food processor or a mandolin to slice these, but sometimes it’s nice doing things slowly.
  • And it’s good to sit them almost upright to pack as many in as possible. Its makes a very colourful dish with the green, the black and the red.
  • Squeeze them up and really pack them in there. A little bit of thyme, not too much. You just want to give it a slight flavour and you don’t want to chew bits of rosemary later. Now the whole thing gets nicely sprinkled with olive oil.
  • Sprinkle with olive oil, season with salt and pepper and scatter with the unpeeled garlic cloves. Cook for about 40 minutes, until the vegetables are tender.