Casserole eggplant

Name: casserole eggplant
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 3 eggplant; 100 ml traditional olive oil; 1 onion; 1 stem celery; 125 g winter carrot; 400 g tomato cubes look; 15 g fresh basil; 100 g grated young mature cheese; 30 g unsalted butter or margarine

Italian oven dish with eggplant, celery and winter carrot.

Ingredients

Kitchen Stuff

1 baking paper
1 baking dish (20 x 30)
1 blender

Directions

Preheat the oven to 200 ° C.
Cut the aubergines into thin slices and brush them with oil. Cover a baking sheet with parchment paper, place the eggplant on it and bake for about 10 minutes in the oven.
In the meantime, cut the onion and cut the celery and winter carrots fine.
Heat the rest of the oil in a pan and fry the celery, winter carrots and onion over medium heat for 10 minutes until done. Stir occasionally.
Add the tomato cubes. Fill the can half with water and add it. Let the sauce cook gently for 15 minutes.
Puree with the hand blender. Add the basil leaves. Put a layer of tomato sauce in the oven dish.
Place a layer of eggplant slices on top and sprinkle with cheese. Repeat until the aubergine is finished and finish with tomato sauce and cheese.
Spread the butter over it and put the aubergine dish in the oven for about 20 minutes.