900 g butternut pumpkin
1 large eggplant
500 g packet tri coloured capsicums
80 g tube Moroccan-style seasoning
¼ cup olive oil
- Cut 1 eggplant, 900g peeled, butternut pumpkin and a 500g packet tri-coloured capsicums into 3cm pieces. Place in a large bowl. Add an 80g tube Moroccan seasoning and ¼ cup olive oil. Season with salt and pepper. Toss to coat. Place on two large oven trays lined with baking paper. Cook in a moderate oven (180C) for about 30 to 35 minutes, or until golden and tender. Serves 6.