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- Eggplant 350 grams
- Tomatoes 900 grams
- Bulgarian pepper 150 grams
- Onion 170 grams
- Zucchini 350 grams
- Sugar 1 tsp
- Sunflower oil 2 tbsp.
- Provencal herbs 1 tsp
- Parsley and oregano 10 grams
- Main ingredients: Eggplant, Zucchini, Tomato
- Serving 4 servings
- World Cuisine
bowl, knife, board, frying pan, oven,
Cut the eggplant into thin circles, 2-3 mm thick. Sprinkle with salt and leave for 20 minutes. Then rinse with salt and dry. Cut the zucchini in the same circles as eggplant. We also cut 450 grams of tomato in circles.
Cooking tomato sauce: scald tomatoes with boiling water, remove the skin and grind in a blender. Finely chop the onion and pepper.
In a frying pan heated with oil, put the onion, add a little salt and fry until soft. Add pepper and cook, stirring constantly for about 5 minutes. Add chopped tomato flesh, Provence herbs, sugar and mix well. Stew on low heat, about 10 minutes.
Now put tomato sauce on the bottom of the baking dish. And spread the vegetables, alternating them: a circle of eggplant, a circle of tomato, a circle of zucchini. We spread the vegetables until the entire form is filled.
Finely chop the parsley and oregano, and sprinkle the vegetables. Cover the mold with foil and bake for 1 hour in an oven preheated to 200 ° C. Remove the foil, pour the vegetables with the sauce that stands out during baking, and bake for another 10 minutes.
After the time has passed, let the dish brew for 15 minutes, and you can serve it to the table.