2 large waxy potatoes 1 small eggplant (aubergine) 1 medium red pepper (capsicum) 1 large zucchini (courgette) 4 — 5 cloves garlic 30 ml (2 Tbsp) olive oil 120 ml (1/2 cup) tomato passata 2 tsp mixed
dried herbs such
as marjoram, parsley, basil, sage, thyme salt and freshly ground black pepper
dry breadcrumbs
as needed
water, distilled vinegar, sugar, maltodextrin, modified corn starch,
dried garlic, spices (parsley, ground dill, rosemary, savory, celery seed, basil, ginger, bay leaves, fennel seed, thyme, black pepper,
marjoram), roasted garlic, soybean oil, potassium sorbate and potassium benzoate (to preserve freshness), xanthan gum, mustard flour,
dried red bell pepper, natural flavor,
dried onion, garlic powder, onion powder,
dried green bell pepper, calcium disodium edta (
as a preservative)
Herbs, such
as oregano, sage, thyme,
marjoram, rosemary, and basil, used both
dried and fresh, can imbue the meat being smoked with their own particular flavor profiles.