Buy all ingredients right below the recipe
INGREDIENTS
- 1 eggplant
- 1 small zucchini
- 1 onion
- 1 red bell pepper
- 2 celery stalks
- 3 cloves of garlic
- 50 g black olives
- 100 g cherry tomatoes
- 200 g peeled chopped tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon wine vinegar
- 1 teaspoon cane sugar
- Fresh basil
- 3 pcs mozzarella
- Olive oil
- Salt
- Pepper
YOU WILL ALSO NEED
- Baking paper
SIDE DISH
- Whole-grain bread
INSTRUCTIONS
- 1Preheat the oven to 200°C.
- 2Cut the eggplant into thicker slices, salt them, and let them rest for a few minutes. Then, wipe off the water from the eggplants with a paper towel and cut them into cubes. Wash, clean, and also cut the zucchini, onion, bell pepper, and celery into cubes. Slice the garlic cloves and olives. Halve the cherry tomatoes.
- 3Prepare a baking dish lined with baking paper and transfer the vegetables onto it. Drizzle with olive oil, season with salt, and place in the oven. Bake until the vegetables are tender, approximately 20 minutes.
- 4For the sauce, combine peeled tomatoes, tomato paste, wine vinegar, and sugar in a saucepan. Cook the sauce for several minutes until the ingredients combine. Season with salt and ground pepper.
- 5Assembly: Mix the roasted vegetables with the sauce and fresh basil, serve on a plate with mozzarella, drizzle with olive oil, sprinkle with more basil leaves, and serve with whole-grain bread.
Hana Pospíchalová
Hanka from the blog www.vkuchynishankou.cz has been dedicated to a healthy lifestyle for 13 years. For Rohlík, she creates amazing healthy recipes that are full of flair and delicious taste!