In summer and autumn, fresh seasonal vegetables must be included in the diet. The maximum amount should be eaten fresh, and some can be used to prepare various dishes. Very satisfying, tasty, but not very high in calories, you get a casserole with eggplant, pepper and tomato sauce.
It is necessary
- - 2 eggplants;
- - 4 yellow bell peppers;
- - bacon in strips - 150 g;
- - mozzarella - 250 g;
- - grated parmesan - 100 g;
- - olive oil;
- - salt and pepper to taste.
- For the sauce:
- - onion;
- - medium carrot;
- - garlic - 3 cloves;
- - celery - 2 petioles;
- - mashed tomatoes - 600 g;
- - 2 tablespoons of chopped greens: parsley, chives and tarragon;
- - basil leaves - a large handful;
- - olive oil for frying.
Instructions
Step 1
Preheat the oven to 220 degrees. Put the peppers on a baking sheet, lightly sprinkle with oil, bake for 15 minutes. Transfer the peppers to a bowl, cover with plastic foil, and leave for 20 minutes. After that, cut into 4 pieces, remove the core, set aside.
Step 2
Cut the eggplants into longitudinal strips about 1 centimeter thick. Transfer the eggplant slices to a bowl, sprinkle generously with salt, and leave them under load for 20 minutes.
Step 3
At this time, prepare the tomato sauce. Peel the onions and carrots, rinse the celery stalks. Cut vegetables into small pieces, grind in a blender. Peel and squeeze the garlic. Heat some olive oil in a large skillet, add the vegetable mixture from the blender, fry for 3-4 minutes. Add garlic and mashed tomatoes, cover the pan with a lid, simmer the sauce for 10 minutes over low heat. Sprinkle the sauce with chopped herbs, salt and pepper to taste, mix and remove from heat after 1 minute.
Step 4
We wash the eggplants from salt, dry and fry in portions in a small amount of olive oil - 3-4 minutes on each side.
Step 5
Cut the mozzarella into circles, cut the bacon strips across into 2-3 pieces.
Step 6
Grease the bottom of the refractory mold with a small amount of tomato sauce, lay out half the eggplant, pepper, bacon and mozzarella in layers, sprinkle with grated Parmesan, evenly distribute the basil leaves and pour half of the tomato sauce into the mold. Spread a layer of pepper, a layer of mozzarella and bacon, fill with the remaining sauce, and finish the casserole with eggplant. Sprinkle the eggplants with a little olive oil, bake in the oven at 200 degrees for 30-35 minutes.
