Eggplant and zucchini baked in the oven

4 servings
35 min

Prepare the necessary ingredients for cooking baked vegetables in the oven. To do this, we will need: eggplant, medium-sized young courgette, tomato, bell pepper, garlic, herbs and seasonings (frozen Provence herbs were used in the recipe).

Wash vegetables and herbs, peel garlic, cut off the peduncle from the pepper and remove the seeds. A small amount of chilli can be used if desired. Cut courgette and aubergine into circles about one centimeter thick. If you use blue from the bed, then the circles should be soaked in salt water to get rid of bitterness. Shop eggplants usually do not require this procedure.

Cut the tomato in half and grate each half on a large grater, discard the skin. Grate bell peppers on the same grater as tomato. Instead of grating, you can use a blender and grind the vegetables in it.

Add Provan herbs or other spices that you like to the tomato with pepper, send garlic passed through the press there, pour one tablespoon of olive oil. Add salt and sugar (if you have a seasonal tomato, then sugar can not be added), mix everything until smooth.

Pour the eggplant and courgette over the sauce and mix well. For convenience, I use a cellophane bag, in it you can evenly distribute the marinade over all the circles in a few seconds.

Cover the baking dish with baking paper. Distribute the eggplant and courgette circles slightly & quot; overlap & quot; to each other (if the lap is made strong, then there is a possibility that the vegetables may make porridge).

If desired, you can put cherry tomatoes in the mold, sprinkle them with olive oil, slightly salt and pepper.

Preheat the oven. Send vegetables to bake, set the temperature to 180-220 degrees, mode & quot; top-bottom & quot;. Bake for about 20-30 minutes, then turn on the mode & quot; convection & quot; and leave the eggplant with courgettes for another 5 minutes for easy browning (however, you can bring the vegetables to readiness as usual). Sprinkle ready-made aubergines with courgettes with fine-cut herbs.

Vegetables taste both hot and cold. Alternatively, several baked circles can be laid out on a piece of fresh bread and offered for a cup of tea.