Mediterranean Vegetable Casserole

• 1 None aubergine, sliced lengthwise
• 2 None courgettes, sliced legnthwise
• 4-5 None tomatoes, sliced
• 8 None anchovy fillets, chopped
• 8 None black olives
• 5 tbsp olive oil
• 100 ml vegetable stock
• 3 sprigs rosemary
• 1 clove garlic, finely chopped
• 1 None spring onion, very finely chopped

1. Heat oven to 325u0b0F. Layer the prepared vegetables in a greased ovenproof dish, adding anchovies between each layer. Sprinkle over the olives, drizzle with 4 tbsp olive oil, and season with salt and pepper. Pour in the stock and bake for 1 hour.
2. 15 minutes before the end of cooking, sprinkle over the rosemary. When cooked, mix together the garlic, green onion, and 1 tbsp olive oil. Pour over the vegetables and serve hot.

aubergine, courgettes, tomatoes, anchovy, black olives, olive oil, vegetable stock, rosemary, clove garlic, spring onion

Taken from recipes-plus.com/api/v2.0/recipes/19982 (may not work)