Aubergines and peppers in pan
Instructions
Wash and cut the Eggplant into 1 cm thick slices.
Peel peppers and white coasts from the seeds and cut into strips.
Coarsely chop the tomatoes by removing the vegetation water and seeds.
Grease a baking pan with 2 tablespoons of oil and use the bottom with the slices of Eggplant minding not to overlap.
Fill in the gaps between the slices with other slices cut into pieces; Add salt and pepper.
Place the peppers on the layer of aubergines and, on these, the tomatoes; Add salt and pepper again.
In a bowl mix the breadcrumbs with the parsley and minced garlic, salt, pepper and 3 tablespoons oil.
Mix well and spread the mixture on the surface of the preparation.
Bake at 200 degrees for at least an hour.
The bottom of the eggplants should be slightly crisp and the distressed surface but still soft.
Served warm or cold preparation.
Ingredients and dosing for 4 persons
- 1 great eggplant
- 1 red pepper great
- 1 great yellow pepper
- 200 g of apulian tomatoes
- 1 sprig of parsley
- 1/2 clove of garlic
- 3 tablespoons of breadcrumbs
- 5 tablespoons of olive oil extra virgin
- Salt
- Pepper