Wash all vegetables
Slice Eggplant/Aubergine, Tomato, Carrot, Japanese Cucumbers into thin slice
Pat dry with kitchen towel
Set sliced vegetables aside
Mince Garlic, dice Red & Yellow Bell Pepper & Red Onions
Wash Saute Pan
Heat up 2 dining spoon Olive Oil ( Quantity you to cook) in pan
( High Heat)
Put in Garlic, Red Onions
Saute until fragrant
Add Red & Yellow Bell Peppers
Saute until fragrant
Add Can tomatoes
Mix well under medium heat
Move cooked mixture into casserole pot
Make sure mixture is equally spread
Put slice vegetables on top of mixture in an order
(Ex: Eggplant/Aubergine, tomato, japanese cucumber, carrot)
(Arrangement up to cook)
Mix a mixture or Olive Oil, Salt, Pepper, Parsley, Thyme, Basil
Pour onto vegetables bit by bit
Put Casserole pot into 350°C Oven
(Temperature up to Cook) (Make sure it's cooked until bit burnt on surface)
Take out from oven.
Serve when its warm
Ready to be served
Happy eating😄😄😄
