1 medium, chopped
3 clove(s), crushed
375 g, cut into ½ cm slices
375 g, (small), cut into ½ cm slices
375 g, (large), cut into ½ cm slices
1 tsp, Italian variety
2 tbs, chopped, plus extra leaves to serve
- Preheat oven to 200°C. Heat oil in a medium ovenproof frying pan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until softened. Season with salt and pepper and remove from heat. Transfer half the onion mixture to a small bowl and set aside. Spread remaining onion mixture evenly over base of pan.
- Layer tomato, eggplant and zucchini over onion mixture in pan, alternating vegetables and overlapping slices. Season with salt and pepper. Top with reserved onion mixture and sprinkle with dried herbs and oregano.
- Transfer pan to oven and bake for 25–30 minutes, until vegetables are tender and browned around the edge. Scatter with extra oregano leaves to serve.