Italian casserole with eggplant

Description

I've never been to Italy. This casserole brings back for me the taste of home Italian cuisine. I can imagine the crowded and noisy Italian family that has dinner on the terrace. From the kitchen waft the aromas of vegetables and herbs...

Ingredients

Eggplant

2 piece
Pepper

4 piece
Bacon

150 g
Mozzarella

250 g
Parmesan

100 g
Onion

1 piece
Carrots

1 piece
The Apium graveolens Dulce

2 piece
Garlic

3 tooth
Tomato

600 ml
Parsley

1 Tbsp
Tarragon

1 Tbsp
Basil

1 handful

Cooking

Eggplants cut in the thickness approximately 1 see

Sprinkle with salt and leave for 20 min.

Within 20 minutes, the eggplant wash with cool water. Dry. Fry both sides until Golden brown (3-4 minutes each side). Lay out on a paper towel.

Pepper bake in the oven at t 200-220 15-20 min. Put in a bowl and cover with package for travelers. When cooled peel and cut into 4 parts.

Thinly slice the cheese. You can grate.

Cut the bacon into 2 parts. If you use the bacon, it better cut into 3 - 4 pieces across. About that 1 piece had per serving.

Mozzarella cut into slices.

Start the sauce. Onions, carrots and celery stalks cut into chunks.

Vegetables grind in a blender.

Garlic crushed with salt.

Heat oil in a pan and spread the chopped vegetables. Fry for 5 min. Add the garlic and chopped tomatoes (I have purchased). Simmer under a lid for 10 min.