Ingredients
For the sauce:
| Red bell pepper | 1 |
| Green bell pepper | 1 |
| Anaheim or California pepper | 1 |
| Onion | 1 minced |
| Garlic | 2 pods minced |
| Celery | 2 sticks chopped |
| Carrot | 1 chopped |
| Tomato | 3 |
| Basil | 2 tbsp. Chopped |
| Mixed dry herbs | 1 tbsp. |
| Salt | To taste. |
| Olive oil | 2 tbsp. |
For layering:
| Eggplant | 1 long |
| Zucchini | 1 long |
| Tomato | 3-4 |
For Seasoning:
| Olive oil | 1 tbsp. |
| Garlic | 1 pod crushed |
| Parsley | 1 tbsp. Chopped |
| Basil | 1 tbsp. Chopped |
| Salt & Pepper | To taste |
Method:
To make the Sauce:
- Roast the peppers and the tomatoes till their skin turn Black.
- Place them in a bowl & cover it with a cling wrap.
- Let it rest for 15-20 minutes.
- Remove the chared skin and the seed and chop them.
- To a pan add olive oil, minced garlic and onion, saute it till the onions become transparent.
- Add chopped carrots, celery, peppers, tomatoes and dried herbs saute add water in batches and allow it Cook for 15-20 minutes.
- Stir it in constant intervals.
- Add salt to taste and chopped Basil. Simmer for 2-3 minutes.
- Allow the gravy to cool down and grind it to a smooth and thick sauce like consistancy.
To layer, season & bake:
- Pour the sauce into a casserole. I used a cake tin though. Smoothen it out.
- Thinly slice the eggplant, zuchinni & tomatoes and arrange it alternating each other.
- Drizzle olive oil, crushed garlic, fresh herbs & season it with salt & pepper.
- Bake it for an hour in 180c.
- Season with some fresh herbs right before serving.
- Serve it warm with rice or bread.
Tips & Variations:
- You can also include thinly sliced yellow squash and potatoes while layering.
kaapidaw 