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Tempo de preparo

1 hour(s)


8 servings

Renata Salazar

  • Ingredients
  • Recipe
  • Eggplant (large)1 unit(s)
  • Zucchini (medium)2 unit(s)
  • Red onion and white onion (1 of each medium)2 unit(s)
  • Tomatoes (medium)3 unit(s)
  • Large bell pepper (I used yellow) can be your preference1 unit(s)
  • Tomato sauce of your choice or tomato pelatti500 ml
  • Chopped Onion1/2 unit(s)
  • Minced garlic3 unit(s)
  • Olive oil for sauteing and basting to taste
  • Salt, pepper and spices to taste
  1. For the sauce, sauté garlic and onion, add the ready-made sauce of your choice (passata or pelatti tomato are tastier) season with salt, pepper, basil, parsley and seasonings of your choice and set aside. If you want to make your own rustic sauce, that's great too. I do like this: 3 ripe tomatoes, chopped 2 tbsp tomato paste 1/2 medium onion chopped 3 minced garlic cloves Salt and pepper and seasonings to taste Saute everything over medium heat, add 1/2 cup of water and let it simmer.
  2. Cut all the vegetables into slices of similar thickness, leaving the eggplant for last so it doesn't brown. Place the sauce in the bottom of the refractory and intersperse the slices of vegetables, repeating until it fills the entire refractory. Sprinkle salt to taste over the vegetables already arranged.
  3. 💡(optional) I made a mixture with 1 handful of basil, 1 handful of chopped rosemary and garlic, added 3 tbsp olive oil and brushed it over the vegetables. I put 1 rosemary sprig and 1 basil before putting it in the oven and removed it after it was done. Bake in a preheated oven at 200 degrees for approximately 35 to 40 minutes.

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