Serves 4

1/4 cup olive oil

400gm (1-2, depending on size) eggplant, cut into 4cm pieces

2 red onions, cut into wedges

1 red capsicum, seeded, cut into 4cm pieces

1 yellow capsicum, seeded, cut into 4cm pieces

3 garlic cloves, finely chopped

1 tbsp chopped fresh rosemary

500gm (6-7 medium) tomatoes, quartered

NZ sea salt and freshly ground black pepper

1/4 cup chopped fresh Italian parsley

1 Amano baguette, to serve

1. Preheat oven to 200ºC. Put the oil in a large oven pan and heat in the oven for 5 minutes.

2. Stir in the eggplant, onion, capsicums, garlic and rosemary, to coat with oil. Scatter with tomatoes. Season with salt and pepper.

3. Bake for 45 minutes or until the vegetables are tender. Stir in the parsley just before serving.  Serve with fresh baguette to mop up the juices.