John Myers
Contents
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Ingredients
- 2 Pc. Onions
- 2 Pc. Garlic cloves
- 8 tbsp Olive oil
- 0,5 tsp Chilli flakes
- 2 tbsp Tomato paste
- 100 ml Red wine
- 100 ml Vegetable broth
- Salt pepper
- 1 tbsp Herbs de Provence
- 4 Pc. Tomatoes
- 2 Pc. Small zucchini, approx. 250 g each
- 1 Pc. Eggplant, approx. 250 g
- 1 Pc. Buffalo mozzarella, 125 g
Instructions
- Peel the onion and garlic. Cut the onion into fine half rings, finely chop the garlic. Sauté both in 2 tablespoons of heated olive oil in a pan. Add the chilli flakes and tomato paste and roast briefly. Deglaze with red wine. Stir in the vegetable stock and bring to the boil briefly. Turn the heat down and pull the pan off the stove. Season with salt, pepper and herbs from Provence. Put everything in a baking dish.
- Cut the tomatoes, zucchini and aubergine into thin slices. Distribute roof tiles in the baking dish. Sprinkle with salt, pepper and some Provence herbs. Drizzle with the rest of the olive oil. Cover with aluminum foil and bake on the middle shelf in the preheated oven at 200 degrees top / bottom heat (or 175 degrees convection) for about 30 minutes.
- Then remove the aluminum foil and pluck the mozzarella over it. Bake in the oven for another 15 minutes until the cheese has melted nicely.
- Fits as a side dish to meat and also tastes good as a main course with baguette.
Nutrition
Serving: 100gCalories: 404kcalCarbohydrates: 1.8gProtein: 0.6gFat: 43.2g
