Ingredients
1/2 cup olive oil
1/2 head garlic chopped
5 sm-med onions sliced thinly
6 med Italian eggplants chopped
6-8 red peppers, sliced into strips
6-8 tomatoes (or 12 plum) sliced
2 TB rosemary
Salt & Pepper to taste
optional:
1 cup raisins
1/2 cup pinenuts (toast in oven or on stove first)
6-8 oz olives
mint &/or parsley to taste
Preparation
–put 1/2 cup olive oil in large roasting pan (rub on sides) –spread onions and garlic, then layer eggplant, peppers and tomatoes –bake uncovered 2 hrs @450º –Stir after 10 min and add more oil if sticking –add raisins and pinenuts while hot, olives when cold
