Servings 8 Prep Time 20 mins Cook Time 60 minutes Total Time 1h 20 mins Ingredients 3 onions, finely chopped 1 of each 3 color peppers 3 cloves of garlic 1 purple, 1 tiger eggplant 10cl Olive Oil 1 yellow lemon a few sprigs of rosemary 1 bunch of thyme 8 eggs 5 tomatoes 5 zucchinis (green, yellow, white) Salt Utensils 1 filter Chef's Knives 1 ladle 1 immersion blender 1 eating blender 1 electric slow cooker 1 cast iron casserole dish 1 wok 1 dish Preparations Step 1π€ Preheat oven to 200°/th.6-7 Step 2π€ Peel the onions and cut them into six pieces Step 3π€ Peel and finely chop the garlic Step 4π€ Wash and seed the peppers, cut them into strips Step 5π€ Wash and dice the eggplants into medium-sized pieces Step 6π€ Cut the lemon into wedges, place the peppers and eggplant on a baking sheet lined with parchment paper, then add the garlic, onions and lemon wedges Step 7π€ Add salt and pepper and sprinkle with thyme and rosemary, sprinkle with half the olive oil and put in the oven
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