Gratin of aubergines, zucchini and tomatoes

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Gratin of aubergines, zucchini and tomatoes

Gratin of aubergines, zucchini and tomatoes





Gratin of aubergines, zucchini and tomatoes
Gratin of aubergines, zucchini and tomatoes

Ingredients
Number of people
-
5
+

500 g eggplant

500 g zucchini

500 g red pepper

50 cl of tomato sauce

2 onions

2 cloves of garlic

1 teaspoon of thyme

2 bay leaves

8 basil leaves, chopped

100 g Parmesan cheese

120 g grated gruyère cheese

8 tablespoons of olive oil

2 pinches of sugar

Pepper

Salt



Preparation 
TOTAL TIME: 1H15
Preparation: 25 min
Cooking time: 50 min
Step 1
Cut the aubergines and courgettes lengthwise. Peel and chop the onions and garlic.
Step 2
Heat 4 tablespoons of olive oil in a frying pan and add the courgettes and aubergines to come back separately. Book. Put 2 tablespoons of olive oil back into the pan and sauté the garlic and onions. Add the tomato sauce, thyme and bay leaf. Dirt and pepper. Leave to cook for 15 minutes.
Step 3
Cut the peppers in half. Remove the seeds and white partitions. Put the flesh in a blender with the sugar and a pinch of salt.
Step 4
Oil a gratin dish with a layer of eggplant, cover with sauce and then put a layer of zucchini. Continue by alternating the ingredients. Sprinkle with basil and parmesan shavings. Pour in the pepper coulis. Sprinkle with grated gruyère cheese. Drizzle with olive oil.
Step 5
Preheat the oven and put the dish on for 30 minutes at 220°C.
Author's note
What takes the longest is to brown the zucchini and eggplant separately.

I add my grain of salt

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