Vegetarian savarin

Select the zucchini and wash them; check carrots, Peel and wash them; Select the eggplant, wash them and cut them into cubes; put them in a colander, sprinkle with a pinch of salt and let them stand for 30 minutes.

Peel the potatoes, wash them and cut them into cubes; deprive the leek of roots, outer leaves and tough green portion, wash and cut into thin slices.

Cut carrots and half of the zucchini into thin slices, lengthwise, using a peeler to bow and cut the remaining Zucchini into cubes.

To blanch the sliced carrots for 3 minutes in a saucepan with salted water to boil and the zucchini slices for 1 minute; drain and arrange on top of a cloth; steam Cook the diced potatoes.

In a pan with oil to make wilt Leek washers without leave to Cook; Add the diced Aubergine, washed and dried and cubed Zucchini; Let them cook for 5-6 minutes until slightly Golden, will occasionally mixing with a wooden spoon; season with a pinch of salt and pepper.

Add steamed potatoes and seasoning; pour the vegetables into a bowl, let cool, add the mozzarella cut into pieces, washed and chopped Basil.

Grease a mould with central hole and lined with aluminum foil with slices of Zucchini and carrots prepared, alternating, overlapping a little and make it overlap slightly.

Fill the mold with the mixture of Eggplant, Zucchini, potatoes and mozzarella, recap with part of Zucchini and carrots and place the Pan in a water bath in a preheated oven at 180 degrees and cook the vegetable turban for 20-25 minutes.

Remove from the oven and allow it to rest a little before you pull out on serving dish; serve hot or warm with a light fresh tomato sauce.