- small eggplant
- olive oil
- Medium tomato
- Wash the ingredients in plenty of water, if necessary adding a little vinegar or lemon juice and leave to soak to make sure they are thoroughly cleaned.
- Thinly slice the aubergines and zucchini and cut the tomatoes in half.
- Place them on an oven tray, season and sprinkle with oregano. Drizzle with olive oil.
- Bake for 20-30 minutes at 180 degrees C, 350 degrees F, or Gas Mark 4, until they are cooked through.