How to make
Clean all the vegetables and cut them into equal round slices. Salt the eggplants and leave them to drain from the bitter juice. Rinse them thoroughly and dry them.
Cut the garlic into thin slices. In a rectangular greased tray, begin to arrange the vegetables, alternating between tomato, potato, eggplant and zucchini. Between them, put garlic slices.
Sprinkle with plenty of spices, soya sauce and scrape off a rosemary sprig on top. Pour a trickle of olive oil evenly and put the dish to bake in a moderately hot oven.
