In summer and autumn, there must be fresh seasonal vegetables in the diet. The maximum amount you need to eat fresh, and part can be used to prepare various dishes. Very hearty, tasty, but not very high-calorie casserole with eggplant, pepper and tomato sauce.
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You will need
- - 2 eggplants;
- - 4 bell peppers of yellow color;
- - bacon strips - 150 g;
- - mozzarella - 250 g;
- - grated parmesan - 100 g;
- - olive oil;
- - salt and pepper to taste.
- For the sauce:
- - onion;
- - medium carrot;
- - garlic - 3 cloves;
- - celery - 2 petioles;
- - mashed tomatoes - 600 g;
- - 2 tablespoons chopped greens: parsley, chives and tarragon;
- - basil leaves - a large handful;
- - olive oil for frying.
Instruction manual
1
Preheat the oven to 220 degrees. Put the peppers on a baking sheet, sprinkle lightly with oil, bake for 15 minutes. We shift the peppers into a bowl, cover with a film, leave for 20 minutes. After that, cut into 4 parts, remove the core, remove to the side.
2
We cut the eggplants with longitudinal strips about 1 centimeter thick. We shift the eggplant slices into a bowl, sprinkle abundantly with salt, leave under load for 20 minutes.
3
At this time, prepare tomato sauce. We clean the onions and carrots, wash the celery stalks. Cut the vegetables into small pieces, grind in a blender. We clean and squeeze the garlic. In a large pan, heat a little olive oil, add the vegetable mixture from the blender, fry for 3-4 minutes. Add the garlic and mashed tomatoes, cover the pan with a lid, simmer the sauce for 10 minutes on low heat. Sprinkle the sauce with chopped herbs, salt and pepper to taste, mix and after 1 minute remove from heat.
4
We wash the eggplants from the salt, dry and fry portions in a small amount of olive oil - 3-4 minutes on each side.
5
Cut the mozzarella into circles, cut the strips of bacon across into 2-3 parts.
6
We grease the bottom of the refractory form with a small amount of tomato sauce, lay out half the eggplant, pepper, bacon and mozzarella, sprinkle with grated parmesan, evenly distribute the basil leaves and pour half the tomato sauce into the mold. We spread a layer of pepper, a layer of mozzarella and bacon, fill it with the remaining sauce, and finish the eggplant casserole. Sprinkle the eggplant with a small amount of olive oil, bake in the oven at a temperature of 200 degrees for 30-35 minutes.