eggplant

Instructions

Peel the eggplant and cut lengthwise into strips about 7 cm long and 2.5 cm wide. Do the same with the zucchini. Place them in a large bowl and sprinkle with about 1 tbsp table salt to draw out moisture. Let stand for 30 minutes. Drain and then lay out one by one on either a kitchen towel or paper towels.

Fry in batches in olive oil, about 1 minute per side – set aside for later once you've fried each batch. Without washing the pan, fry thinly sliced onion and green bell pepper cut into strips for about 10 minutes, until they begin to soften. Add crushed garlic and a little salt.

First blanch the tomatoes, then peel off the skin. Cut them in half and gently squeeze out the juice and seeds over a strainer (save the juice), then cut into strips. Add this to the onion and bell pepper in the frying pan, season with a little salt and pepper. Cook over low heat for 5 minutes with the lid on, then remove the lid and add the juice (that you saved earlier). Cook over high heat until the liquid has almost evaporated.

Start with a third of the tomato mixture in a casserole dish, sprinkle with 1 tbsp chopped parsley, then a layer of eggplant and then a layer of zucchini, followed by a layer of tomato mixture, a tbsp of parsley, then a layer of eggplant and zucchini. Finish with tomato mixture and parsley. Simmer over low heat with the lid on for about 10 minutes. Then remove the lid and continue cooking for about 15 minutes. Serve.