* Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb * *Peppers, sweet, red, fresh, 1 large (2-1/4 per lb, approx 3-3/4" * Green Peppers (bell peppers), 1.5 cup, chopped * Onions, raw, 1 small * *Del Monte Petite Cut Diced Tomatoes, 1.5 cup * Olive Oil, 1.5 tbsp * *Kosher Salt, .25 tsp * Pepper, black, 1 dash * Oregano, ground, 1 tbsp
Slice all of the vegetables into 1/2 centimeter slices (cutting the eggplant into rings). Preheat the oven to 180 C (375 F). Take a big pan and throw everything onto the pan. On top, spread the diced tomatoes with the juice. (If there isn't much juice in the can, add a little water.) Add olive oil and the spices and seasonings. After 10 minutes, check and stir a little bit. Keep in the oven until cooked. Serve warm or cold. Store in a sealed container in the fridge and keep for up two weeks.
Eat with black bread and goat cheese for a filling meal! Goes great with a glass of red wine.