Mediterranean vegetable gratin
Ingredients
- Ingredients
- 400 grams Eggplant
- 400 grams light green Bell pepper
- salt
- 5 garlic cloves
- 1 sm jar crushed Tomatoes (400 grams)
- 100 milliliters Vegetable broth
- salt
- freshly ground peppers
- Ground allspice (1/4 tsp)
- olive oil (for cooking)
- 200 grams Feta
Preparation steps
Rinse and pat dry eggplants, cut into 1 cm (approximately 1/2 inch) (approximately 1/2 inch) thick slices, season with a little salt and place into a colander for about 30 minutes. Peel garlic and cut into slices. Rinse peppers, remove seeds and ribs, cut into rings.
Pat dry eggplants. Heat oil in a large frying pan and cook eggplant slices, few at a time, on medium heat until golden yellow on both sides. Drain on paper towels. Season with pepper.
Heat 1 tablespoon of oil in a pan and saute garlic briefly, add tomatoes, including juice, and vegetable broth, season with salt, pepper, spice cinnamon and allspice, simmer for 15 minutes.
Crumble feta.
Layer eggplants, peppers and feta in a an oiled gratin pan and spread with tomato sauce. Bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes. Remove from the oven and serve.