"Serve just as it is, or with grated cheese, or with some canned, drained chickpeas added just before it's done. Make sure the potato slices are considerably smaller than the other vegetables, so everything will be cooked at the same time. If there's any left over, it's excellent cold, perhaps with a handful of olives thrown in and accompanied by a leafy salad. Serves four.
2 large onions, peeled and cut into chunks
1 large aubergine, cut into chunks
2 large potatoes, scrubbed and cut into 1cm cubes
2 red peppers, deseeded and cut into chunks
3 courgettes, cut into chunks
1 bunch parsley, leaves picked and chopped
3 large garlic cloves, chopped
6 tbsp olive oil
425g can chopped tomatoes
Salt and pepper
Preheat the oven to 160C/325F/gas mark 3. Put the raw vegetables, parsley and garlic into a large shallow casserole dish or roasting tin. Add the oil, tomatoes and seasoning. Stir well to combine, then spread the mixture out so it forms an even-ish layer. Bake, uncovered, for two hours, until the vegetables are tender. Give it a stir after an hour, and cover with foil if it's browning too quickly."
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