Ingredients (4 servings)
160ml (1/3 cup) extra virgin olive oil
1 (about 380g) eggplant, halved lengthways, thickly sliced
1 brown onion, cut into wedges
1 red capsicum, deseeded, thickly sliced
3 garlic cloves, sliced
4 zucchini (baby marrow), trimmed, sliced
160ml (1/3 cup) water
1 tablespoon dried oregano leaves
250g baby roma truss tomatoes
200g feta, coarsely broken
Baby parsley leaves, to serve (optional)
Preheat the oven to 160C/140C fan forced. Heat 2 tbs of the oil in a large frying pan over medium heat. Cook the eggplant, in 3-4 batches, adding more oil if necessary, for 5 minutes or until golden. Use a slotted spoon to transfer the eggplant to a large roasting dish.
Add 1 tbs of the remaining oil to the pan. Add onion, capsicum and garlic and cook, stirring often, for 10 minutes or until soft. Transfer to the roasting dish. Add zucchini, water and remaining oil. Sprinkle with the oregano and season. Toss to combine. Top with the tomatoes.
Roast for 1 hour or until the vegetables are golden and tender. Top with the feta. Scatter with parsley, if using.