for 4 person

Summer vegetables

3	yellow peppers, cut into sixths
2	aubergines, cut into slices approx. 5 mm thick
2	courgettes, cut into slices approx. 5 mm thick
4 sprig	rosemary, needles removed
5 tbsp	olive oil
1 ½ tsp	salt

Tomato sauce

1 tbsp	olive oil
2	garlic cloves, finely chopped
2 tbsp	tomato puree
2 tin	peeled cherry tomatoes (each approx. 400 g)
1 tsp	sugar
1 tsp	salt
a little	pepper

To layer

300 g	mozzarella, torn into pieces
1 bunch	basil, leaves torn off
80 g	grated Parmesan

How it's done

Summer vegetables

Mix the vegetables, rosemary and oil in a bowl, spread on two baking trays lined with baking paper, season with salt.

To roast

Approx. 15 mins. in an oven preheated to 220°C (convection). Remove, allow to cool slightly. Turn the oven to 200°C (top and bottom heat).

Tomato sauce

Heat the oil in a pan. Sauté the garlic and tomato puree. Add the tomatoes and the sugar, season, simmer over a medium heat for approx. 15 mins.

To layer

Spread ⅓ of the tomato sauce in the prepared dish, top with ⅓ of the vegetable slices, mozzarella, basil and parmesan. Repeat the process twice.

To bake

Approx. 35 mins. in the centre of an oven preheated to 200°C. Remove the parmigiana from the oven, leave to stand for approx. 5 mins.

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