Mediterranean Vegetable Casserole

• 1 eggplant sliced lengthwise
• 2 zucchini sliced legnthwise
• 5 tomatoes sliced
• 8 anchovy fillets chopped
• 8 black olives
• 5 tablespoons olive oil
• 1/2 cup vegetable stock
• 3 sprigs rosemary
• 1 clove garlic finely chopped
• 1 green 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.

lengthwise, zucchini, tomatoes, black olives, olive oil, vegetable stock, rosemary, garlic, green onion

Taken from www.yummly.com/recipe/Mediterranean-Vegetable-Casserole-1409115 (may not work)