Vegetable Tian of eggplant and bell pepper

Description

As a rule, seasonal vegetables, randomly sliced and baked in a clay pan with different spices. Very tasty and easy appetizer or side dish.

Ingredients

Pepper

1 kg
Eggplant

4 piece
Garlic

3 tooth
Olive oil

4 Tbsp
Vinegar

1 Tbsp
Cilantro
Rosemary

1 piece
Salt
Black pepper
Chili

Cooking

Wash the vegetables and bake at 200* for 20-30 minutes until tender. Peppers, peel and seeds, eggplant peeled and tails. If the eggplant is watery, they should be overcome.

Put layers peeled vegetables in a baking dish. I have, unfortunately, a clay pan no.

Each layer with salt.

For a more presentable appearance the last layer should be of roasted peppers.

Finely chop garlic and cilantro, add olive oil, balsamic vinegar, salt, pepper, mix well.

Pour dressing on the vegetables, sprinkle with rosemary and hot pepper. Bake at 180* with convection for 30 minutes. When submitting Tian should be a little cool. Incredibly delicious even with a piece of fresh bread.

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