Directions
- 1Roast bell peppers in the oven at 350°F (180°C) for 20 minutes
- 2Place tomatoes into the boiling water for 10 minutes
- 3Blend the tomatoes
- 4Fry onions, carrots, and celery stalks with olive oil. Add clarified butter.
- 5Pour in blended tomatoes and add bay leaves
- 6Peel and chop the roasted peppers, then add them to the pan
- 7Add herbs de Provence, garlic, and chili pepper
- 8Cover the pan and simmer for 1 hour, then remove the lid and simmer for another 30 minutes
- 9Slice vegetables into 3-5 mm rings
- 10Put eggplant and marrow squash into the bowl with cold salted water for 20 minutes
- 11Add thyme and basil to the sauce, then blend it a little bit
- 12Spread the sauce in a mold, lay out the vegetables, alternating the sequence
- 13Make a dressing of olive oil, thyme, salt, and pepper. Pour it over the vegetables
- 14Cover the mold with foil and bake at 320°F (160°C) for 90 minutes. Then remove foil and roast for another 40 minutes
- 15Serve hot with parmesan cheese and parsley
Ingredients
- 2 pounds Tomatoes
- 8 oz Pepper
- 7 oz Onions
- 7 oz Carrots
- 3 oz Celery stalk
- 2 oz Chili pepper
- 2 oz Clarified butter
- 2 cloves Garlic
- 1 tbsp Herbs de Provence
- 1 tbsp Salt
- 1 tbsp Sugar
- 1 Thyme
- 1 Basil
- 0.5 pound Zucchini
- 0.5 pound Eggplant
- 0.5 pound Marrow squash
- 10 oz Tomato
- 7 oz Potato
- 7 oz Onion
- 5 oz Pepper
- 2 fl oz Olive oil
- 2 tsp Salt
Equipment
ovenknifebowlpothand blender
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