Eggplant and capsicum bake
- Preheat oven to 200C. Arrange alternating slices of eggplant, red onion, capsicum and tomato in a 30cm rectangular baking dish.
- Mix breadcrumbs with rosemary leaves, salt and pepper. Sprinkle over the dish and then drizzle with olive oil.
- Cover with foil and bake for 30 minutes. Remove foil and bake a further 15 minutes until breadcrumbs are golden.