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Prepare the sauce: chop the onion and garlic. Put them in a frying pan with olive oil. Peel a squash, grate it and squeeze the juice. Put onions and garlic, season with salt, pepper and herbs and cook until the sauce binds.
Zucchini, eggplant and peppers are cut into rounds and placed in a yena tray, starting with the eggplant, as follows: a slice of eggplant, one slice of zucchini, red pepper, yellow pepper. Add the tomato sauce, cover with a lid and bake for 20-30 minutes, over medium heat.