Servings: 4
Calories: 200kcal
Instructions
- Preheat the oven to 160°C
- Shred the garlic.
- Cut the onion into half-moons.
- Cut the bell bell pepper into coarse cubes ( may be 3 by 3 cm) or rings (max 1 cm thick) – whichever you prefer.
- Cut the eggplant and tomatoes into slices of no more than 1 centimeter
- Do you like to have grilled eggplants? Drizzle the eggplant slices with olive oil and grill briefly on the bbq (high heat). Ideally, you will see a nice grill on the slices. Don’t let them cook because they still need to go in the oven for a while! Set them aside.
- Fry the onion and garlic briefly in olive oil
- Add the bell bell pepper fairly quickly
- Simmer for a few minutes
- Take a baking dish and pour the garlic/onion/peppers into the baking dish.
- Flood the dish with the spices
- Place the eggplants and tomatoes on top. You can choose either one layer of eggplants and on top of that the tomatoes or lay them alternately.
- You can sprinkle some herbs on top if you like.
- Place in the oven for 45 minutes. For the last 5 minutes, add the grated cheese.
Nutrition Facts
Calories: 200kcal
