Ingredients
large eggplant, chopped in to 1-inch cubes
2 green bell peppers, cored, seeded and cut in 1-inch pieces
2 pounds potatoes, peeled and cut into 1-inch cubes
2 pounds zucchini, cut into 1-inch cubes
2 large Spanish onions, cut into 1-inch cubes
2 pounds tomatoes, chopped
1 teaspoon ground nutmeg
2 bay leaves
1/2 cup chopped fresh oregano
1/2 cup extra-virgin olive oil
Kosher salt and fresh-ground black pepper, to taste
Preparation
Preheat oven to 375 degrees.
Mix all the ingredients in a large mixing bowl and transfer to a nonreactive large baking dish. Bake, uncovered, stirring occasionally 1 1/4 hours until vegetables are very tender and a sauce forms in the pan. Makes 8 servings.
