-    Peel and cut potatoes into halves. Boil for 5 minutes and drain.
    -    Peel and slice aubergines and beetroots (0.5 cm thick)
    -    Peel and chop remaining vegetables into long chunks.
    -    Place all vegetables including potatoes in a baking tray.
    -    Drizzle olive oil generously over baking dish and put in oven at
          220 degrees Celsius for about 20 minutes.
    -    Ready to serve.

    -    Pre heat oven at 220 degrees/ gas mark 7.
    -    Divide olive oil into holes of muffin baking tray and place in the oven
          to heat fat. For about 5 minutes.
    -    Meanwhile mix the milk and water in a bowl.
    -    Add flour and salt. Season with pepper and add beaten eggs
    -    Whisk well into a smooth batter.
    -    Remove baking tray from oven and pour batter into the holes,
          about three quarters full.
    -    Bake for about 20 minutes without opening the oven door.
    -    Serve hot.