Ingredients
- 6 potatoes.
- 2 aubergines.
- 2 courgettes.
- 2 red peppers.
- 35 oz fresh tomatoes.
- 1 head of garlic.
- 3,5 cups of olive oil.
- 3 laurel leaves-
- Salt, pepper & sugar.
Elaboration
Vegetables:
- Wash all vegetables carefully, cut potatoes, courgettes and aubergines in 5mm slices
- set aubergines aside in salt for around 10 mins to eliminate bitterness.
- Fry separated vegetables by type with a globe of garlic, remove the excess of oil with paper towels. Set apart in a gastronorm.
Tomato Sauce:
- Cut tomatoes in concassé and fry garlic in 3 tablespoon of olive oil. When golden add laurel leaf and tomato. Add salt pepper and little sugar and simmer for 10-12 mins.
- Finally cover vegetables with tomato sauce and 2 laurel leaves and bake for 10 minutes.