1kg zucchini
3 eggplants
2 green and red peppers
0.5kg tomatoes
2 chopped onions
Olive oil
1 garlic clove
Parmesan cheese
breadcrumbs
Así puedes prepararlo
Preheat the oven 6 minutes at 180º C (thermostat setting 6) Cut the peppers in slices and take out the seeds. Without peeling the eggplants, slice them thinly.
Put the oil in a pan and sauté the peppers, eggplants, chopped onions and crushed garlic clove. Add salt and pepper and cook at low heat. Peel the zucchini and slice them, along with the tomatoes.
In the mould, place a layer of sautéed vegetables and alternate with a layer of zucchini and tomato. Sprinkle with thyme, salt and pepper and a bit of olive oil on top.
Bake in the oven for 45 minutes and 15 minutes before the pie is done, sprinkle the Parmesan cheese and the breadcrumbs on top and continue baking.
