Description
A delicious hot appetizer. lovely combination of ingredients
Ingredients
-
Eggplant
2 piece
-
Pepper
2 piece
-
Zucchini
1 piece
-
Tomato
2 piece
-
Bow white
1 piece
-
Carrots
50 g
-
Capers
1 tsp
-
Basil
6 piece
-
Dutch cheese
80 g
-
Bread crumbs
50 g
-
Oregano
-
Salt
-
Allspice
-
Olive oil
Cooking
Cut a length of the eggplant. proiti in a circle with a knife. top with salt and drizzle with olive oil. put on a baking tray covered with parchment /. bake in the oven at 200 " - 20 min.
Dice the pepper and Tsukino.
In a hot pan / with 3 tablespoons oil and fry for 3 minutes finely chopped onion. add the carrots and keep frying for another 2 minutes.
Add the pepper, stir and leave on heat for 5 minutes.
Add Tsukino, stir and leave on heat for 3 minutes.
Dipping for a few seconds in boiling water the tomatoes. to remove the peel. cut into cubes and add to vegetables.
Cook at high heat for a few minutes.
Remove from heat, add Basil, capers. oregano. salt and pepper to taste.
Remove from the oven, the eggplant, remove the nitty gritty.
Fill the eggplants with vegetables. cover with slices of cheese.
Sprinkle with breadcrumbs and the butter.
Bake in the oven at 220" - 5/7 minutes.
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