Ingredients for 4 people
Implementation
- 300 grams of ripe tomatoes
- 1/2 cup oil
- freshly ground black pepper
- some sugar
- 1/3 bunch of parsley
- 300 grams of medium-sized aubergines
- salt
- 200 grams of zucchini
- 200 grams of potatoes
- 200 grams of onions
- 2 garlic cloves
- 250 grams of fresh or frozen beans
- Wash the aubergines and remove the stalks. Then cut them into horizontal slices 2 cm and place them in a bowl with cold, salted water for 20 minutes to remove from the heat.
- Peel a squash, grate it and squeeze the juice.
- Peel a squash, grate it and slice the potatoes and onions.
- Peel a squash, grate it and chop it finely. If you use fresh beans, wash and dry them.
- Remove their threads and cut into 4 cm pieces, wash and slice the tomatoes. Preheat the oven to 180 degrees.
- Drain the aubergines and dry. In a wide pan, heat the oil over high heat and fry the aubergines, turning them once, until they turn brown on both sides.
- Put them in a strainer and press them with a spoon to drain the oil they absorbed. Keep the oil.
- Place the eggplant slices in a layer on a baking sheet.
- Place the remaining vegetables in other layers, finishing with the tomato slices.
- Add salt, pepper and sugar between each layer.
- Mix the oil you kept with half a cup of hot water and pour it over the vegetables.
- Cover the pan with aluminum foil and bake in the oven for 30 minutes.
- Remove the paper and continue baking for another 30 minutes.
- Wash the parsley and chop finely. Sprinkle it on top of the cooked vegetables and serve hot.
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