Servings: 3

Time for preparing: 1 hour

INGREDIENTS:

eggplant 400 g

zucchini 400 g

tomatoes in their own juice 300 g

tomato 300 g

bell pepper 1 pc.

onion 1 pc.

garlic 4 cloves

vegetable oil 3 tbsp.

Provencal herbs 1 tsp

ground black pepper taste

salt taste

PREPARATION:

Cut the eggplant, zucchini and tomato into slices.

If the tomato is large, cut it in half.

Put the eggplant and zucchini in a bowl, season with salt, pepper, add oil and mix well.

Put in a baking dish alternately the eggplant, zucchini, tomato.

Put in an oven preheated to 200-220 degrees for 15-20 minutes.

Bell peppers, chop the onion coarsely.

Put tomatoes in their own juice, bell peppers, onions, garlic in a blender.

Grind until puree.

Pour the mixture into a saucepan, put on medium-low heat, cook for 10-15 minutes.

Then add the Provencal herbs, salt and pepper.

Pour the sauce over the vegetables, put back in the oven and bake for 25-30 minutes. at a temperature of 190-200 degrees. Sprinkle with garlic when serving.