23 Nov

Prepared by : Wojood El Fowey - Drama Teacher
Duration of Preparation: 60 to 75 Minutes


1 can tomato paste
½ chopped onion
1 minced garlic clove
2 tablespoon olive oil
¾ cup water
salt and ground black pepper to taste
4 small tomatoes
3 medium potatoes
1 large black, 1 large white eggplant (3arous, the tall thin kind)
1 large zucchini
All trimmed and very thinly sliced
2 or 3 fresh thyme leaves


Preheat the oven to 190 degrees C°
Spread tomato paste into your pan
Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Add salt and pepper
Arrange alternating slices of eggplant, zucchini, potatoes and tomatoes, starting at the outer edge of the round dish and working concentrically towards the center
Overlap the slices a little to display the colors
Drizzle the vegetables with 3 tablespoons olive oil and with salt and black pepper
Add the tomato paste we prepared already, Sprinkle with thyme leaves
Cover vegetables with a piece of foil paper (cut to fit inside)
Bake in the preheated oven until vegetables are roasted and tender, about 30 minutes
Or as I recently tried my microwave, it takes about 20 min without the foil paper