John Myers
Ingredients for 3 servings:
- 3 zucchini, halved
- 3 tomatoes (San Marzano plum tomatoes)
- 1 eggplant(s), large, diced
- 2 cloves garlic
- 10 black olives, pitted, coarsely chopped
- 1 tbsp capers
- 12 anchovy fillets in oil
- 10 leaves peppermint, fresh, chopped
- 100 g Parmesan, freshly grated
- olive oil
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
gluten-free – side dish or main course
Dice the eggplant and fry in olive oil until lightly browned, then finely chop and mix with garlic, peppermint, capers, and olives. Season with pepper and a little salt. Halve the zucchini and scoop out the contents with a spoon. Place in a lightly oiled baking dish and fill with the eggplant mixture. Top each with two anchovy fillets, followed by thinly sliced tomatoes. Drizzle with olive oil and sprinkle with grated Parmesan cheese. Bake in a preheated oven at 200°C for about 30 minutes. Can be eaten warm or at room temperature.
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