For the sauce:
|Red bell pepper||1|
|Green bell pepper||1|
|Anaheim or California pepper||1|
|Garlic||2 pods minced|
|Celery||2 sticks chopped|
|Basil||2 tbsp. Chopped|
|Mixed dry herbs||1 tbsp.|
|Olive oil||2 tbsp.|
|Olive oil||1 tbsp.|
|Garlic||1 pod crushed|
|Parsley||1 tbsp. Chopped|
|Basil||1 tbsp. Chopped|
|Salt & Pepper||To taste|
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.