Ingredients
1 large onion
1 eggplant
courgettes 2
2 roasted red peppers
tomatoes 2
3-4 potatoes
3/4 cup olive oil
1 tbsp dried oregano, salt, pepper
2 tbsp chopped parsley
2 tbsp chopped basil
3/4 cup grated feta cheese Parmesan
Photo added on
Photo author
Freya
Method
Finely chopped onion stew with 2 tbsp olive oil until soft and browned. Season with dried oregano, salt and pepper. On a lightly oiled baking sheet place the sliced eggplant and lightly smeared with olive oil. Bake in preheated oven until soft and lightly browned on both sides. Similarly fired sequentially sliced zucchini and potatoes. In a greased baking dish arrange half the potatoes, so as to cover the bottom. 1/2 cup olive oil mixed with 2 tbsp chopped parsley 2 tbsp chopped fresh basil. This mixture is coated potato layer and sprinkle a little grated parmesan. Similarly rank consistently and other vegetables - onion, chopped peppers, tomato slices, courgettes and eggplants. Each layer is coated with zehtinovata mixture and sprinkle with Parmesan. Complete with potato layer. Cake form is placed on a baking dish (to prevent the oven from running). The dish is baked in a preheated 190 C oven for about 30 minutes. If the surface browned too quickly, cover with foil. The meal is consumed cooled to room temperature.
Containers:
Difficulty
Average
Tested
1 user
Source
http://www.italianfoodforever.com/
Comments
It is very tasty, and I will not run, bottom and sides cover them with aluminum foil so the sauce does not leak out.