Ingredients
- 4 peppers
- 1 onion, finely chopped
- 1 tbsp of tomato concentrate
- 3 zucchini
- 2 aubergines
- 400g canned whole peeled tomatoes tomatoes
- 1 leek (white part)
- 2 potatoes
- extra virgin olive oil, as needed
- fresh parsley, to taste
- fresh basil, to taste
- salt, to taste
- pepper, to taste
Directions
Step 1
Dice the peppers and sauté in a skillet them over a medium heat with the chopped onion in the extra virgin olive oil.
Step 2
Add the whole peeled tomatoes and the tomato concentrate.
Step 3
Cook for another 10 minutes until the peppers are soft and the sauce has thickened.
Step 4
Pour the contents of the skillet into a tall, narrow pot and puree with a hand blender until it is a smooth cream.
Step 5
Slice finely the other vegetables.
Step 6
Oil the bottom of an oven dish.
Step 7
Pour the pepper and tomato cream into the dish in a single layer and then alternate the vegetables in the dish in neat layers.
Step 8
Salt the vegetables, drizzle with extra virgin olive oil, season with a little pepper and sprinkle some finely chopped parsley on the top. Cover with baking paper, making a small hole in the top.
Step 9
Cook in a preheated oven at 170°C for about 50 minutes.
Step 10
Remove the baking paper and brown the top in the oven for a few more minutes.
Step 11
Garnish with fresh basil.
