| 1 red capsicum | Halved and seeded |
| 1 yellow capsicum | Halved and seeded |
| 4 zucchini | Finely sliced lengthways |
| 1 eggplant | Finely sliced |
| 1 Tbspn extra virgin olive oil | |
| 1 clove garlic | Crushed |
| 2 red (Spanish) onions | Finely sliced |
| 4 Roma tomatoes | Diced |
| ½ Cup basil | Torn |
| 200g ricotta |
- Heat oven to 180°C.
- Place capsicums, skin-side up, in a baking dish and drizzle with a little olive oil and roast for 20 minutes.
- Remove from oven, cover and allow to cool slightly. Peel off and remove skin and slice flesh into thick strips.
- Preheat grill plate or barbecue grill to high. In a bowl, toss zucchini and eggplant with half the oil. Grill vegetables until soft.
- Heat remaining oil in a large frying pan over high heat. Add garlic and onion and sauté until soft.
- Arrange vegetables, including tomato and basil, in layers in a non-stick baking dish, lightly seasoning every few layers. Crumble ricotta over the fop and bake for 30 minutes. Allow to cool for 10 minutes before serving.