2 eggplants
1 zucchini or courgette
tomatoes 1 kilogram
1 onion
2 cloves of garlic
Bell pepper 1
parsley
salt
Paper
tomato paste
sunflower oil
1) First, chop the eggplant into rings, salt and pour water to the bitterness for 20 minutes. Then rinse under cold water and dry a little on a plate. Zucchini cut into rings as well. We take tomatoes and also cut them into rings.
2) Chop the onion finely and spread on the pan and simmer, add diced tomatoes to it, two tomatoes are enough. Add the garlic . Also chop the bell pepper and add to the onions and tomatoes. Then add 1 tablespoon of tomato paste and simmer all the ingredients for 7 minutes, stirring slowly. Then we grind everything with the help of a blender.
3) Pour half of our sauce to the bottom of the mold and spread our vegetables in slices in the following sequence 🍆eggplant – 🥒zucchini – 🍅tomato.
Pour all this with remaining sauce and add finely chopped parsley on top, you can also add a little grated hard cheese.
4) We bake in the oven at 220 degrees 45 minutes.
Enjoy your meal!
