Peppers and eggplant flan

01175 peppers and EGGPLANT FLAN INGREDIENTS 4 aubergines; 4 red peppers; 1 kg of ripe tomatoes; 4 eggs; 1 package of cream; oil, salt, bay leaf, oregano; Cut the Eggplant into small cubes, add salt; Let them sit for an hour, then wash and dry them.

FRY in plenty of oil, drain and keep aside.

Roasted Peppers in the oven for about an hour.

Peel and remove the seeds.

Puree the eggplant, peppers, egg yolks and cream, just enough to get a fine puree.

Add salt then incorporate the egg whites.

Pour everything into a buttered flan mould and bake in the oven, Bain-Marie for about an hour; Serve with the tomato sauce.

SALSA; Scalded tomatoes, sprinkle the pretzels, pepatèli and cut the flesh into small pieces.

Cook, very slow, focusing in a little oil, the tomatoes with the nutritious and a little oregano, for about 30 minutes.

Add salt and if necessary put a pinch of sugar.