Gratin with Italian flavours

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Gratin with Italian flavours

Gratin with Italian flavours

Gratin with Italian flavours
Gratin with Italian flavours
Number of people

3 eggplants

3 zucchini

6 tomatoes

2 onions


Raw ham



Mozzarella (or parmesan)

Olive oil

White wine




Preparation: 15 min
Cooking time: 2 h
Step 1
Boil 4 tomatoes to remove their skin.
Step 2
At the same time, cut the onions and sauté them in a small saucepan in olive oil.
Step 3
Sprinkle with sugar to caramelize and deglaze with white wine.
Step 4
Once it has evaporated, add the peeled and diced tomatoes. Add a drizzle of olive oil and put on a very low heat.
Step 5
While the tomatoes are cooking, cut the courgettes, aubergines and the remaining 2 tomatoes into thin slices.
Step 6
Oil the bottom of the gratin dish and alternate the layers of vegetables, occasionally adding the cut ham pieces, pesto, salt and pepper and olive oil.
Step 7
I advise to put first the aubergines, tomatoes and then the zucchini. Once the gratin is assembled, pour the tomatoes in purée over the whole.
Step 8
Put in the oven at a low temperature of 140°C (Thermostat 4-5) for 1h30.
Step 9
Take out the gratin and place mozzarella slices on top (you can also put parmesan or gruyère). Then re-bake for 30 minutes.
Step 10
Serve with Thai rice or alone.
Author's note
The longer the gratin is cooked at low temperature, the better!

I add my grain of salt

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