1. Eggplant — 2 pieces medium
2. marrows — 2-3 pieces
3. Tomatoes — 3-4 pieces
4. Fresh potatoes — 300-400g
5. Onions — 2 heads
6. Garlic — 2-3 cloves
7. The greens (thyme, oregano)
8. Olive oil
9. Salt and pepper — to taste


Cut the eggplant into slices. Next you need to salt them and let stand for about 20 minutes. Thus eggplant lose bitterness. After 20 minutes, rinsed eggplant.
Courgettes, tomatoes, potatoes and onions also cut into slices.
Lubricate the form of butter and put the vegetables, alternating eggplant, tomatoes, onions, zucchini and potatoes.
Sprinkle vegetables with salt, pepper, herbs and garlic.
Bake the dish in the oven at 180-190 C, until the potatoes are tender. At this point, eggplant and zucchini have browned.
The special piquancy to the dish can give crisp. Get crisp vegetables can be sprinkled over the finished dish with breadcrumbs and grated cheese and bake until golden brown.

Bon Appetit!


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