Italian Vegetable Gratin

Ingredients:

For the gratin:

1 medium eggplant, sliced

2 zucchini, sliced

3 tomatoes, sliced

1 red pepper, sliced

1 onion, finely chopped

2 cloves garlic, minced

200 g mozzarella, sliced

50 g grated parmesan

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon Provencal herbs

A few fresh basil leaves to garnish

For the sauce:

300 g tomato coulis

1 tablespoon tomato paste

1 teaspoon sugar (optional)

1 tablespoon olive oil

Salt, pepper, and oregano to taste

Instructions:

Preheat the oven to 200°C (400°F).

Prepare the vegetables:

Arrange the eggplant slices on a baking sheet, sprinkle with salt, and let them drain for 10 minutes. Rinse and pat dry with paper towels.

Heat the olive oil in a frying pan and quickly brown the eggplant, zucchini, and pepper to soften them slightly. Set aside.

Prepare the sauce:

In a saucepan, heat the olive oil and sauté the garlic until fragrant. Add the tomato coulis, tomato paste, salt, pepper, oregano, and sugar. Simmer for 10 minutes.

Assemble the gratin:

In a gratin dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of vegetables, alternating eggplant, zucchini, tomatoes, and peppers.