Parmigiana with zucchini and peppers

Ingredients for 4 servings:

• 400 g eggplant(s)
• 400 g zucchini
• 1 bell pepper(s), yellow
• 1 large onion(s), red
• 3 garlic cloves
• 1 tsp marjoram, dried
• 5 anchovy fillets
• 1 ball of mozzarella
• 8 tbsp olive oil
• Salt and pepper, black
• 5 tbsp Parmesan, grated
• some basil leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

tastes warm, lukewarm or cold

Cut the zucchini and eggplant lengthwise into thin slices. Season with salt to help release some of the liquid. Deseed the bell pepper and cut into thin strips. Finely slice the onion and garlic. Finely dice the anchovies. Thinly slice the mozzarella. Pat the eggplant and zucchini dry with kitchen paper. In a pan, fry the slices in batches in olive oil until browned on both sides, then drain on kitchen paper. Season the slices with pepper. Heat a little more oil in the pan and fry the bell pepper strips, onion, and garlic slices for about 2 minutes, stirring occasionally. Season everything with salt, pepper, and marjoram. Preheat the oven to 200°C (top/bottom heat). Layer the vegetables in an ovenproof dish, covering each layer with diced anchovies and mozzarella slices. Finally, sprinkle the casserole evenly with Parmesan cheese and drizzle with a little olive oil. Bake the parmigiana in a hot oven for about 30 minutes, until nicely browned. Remove the casserole and let it rest for a while. Sprinkle with basil leaves and serve. It goes perfectly with tagliatelle pasta. It also tastes delicious warm or cold as an antipasti.