| 1 large eggplant |
Cut eggplant and zucchini into slices lengthwise, 5mm thick. Place on tray, brush with oil, grill until lightly brown. |
Line base and sides of a baking tin with eggplant slices, making sure they overhang the sides. Layer: ricotta, capsicum, ricotta, zucchini, ricotta. Fold eggplant over the top. Cover with greased foil. Bake in moderately slow oven 1 3/4 hours or until set. Stand in pan 15 minutes, then turn out. |