Plato popular balear con capas de berenjena, patata y tomate, horneado y lleno de sabor mediterráneo.
# Ingredientes:
→ Vegetables
01 - 2 medium eggplants, sliced
02 - 2 medium zucchinis, sliced
03 - 2 large potatoes, sliced
04 - 1 red bell pepper, sliced
05 - 1 green bell pepper, sliced
06 - 1 onion, sliced
07 - 4 cloves garlic, minced
→ Sauces
08 - 400g canned diced tomatoes
09 - 2 tablespoons olive oil
10 - 1 teaspoon smoked paprika
11 - Salt and pepper to taste
→ Herbs
12 - Fresh basil leaves for garnish
13 - 1 teaspoon dried oregano
# Instrucciones:
01 - Preheat the oven to 180°C (350°F).
02 - In a large skillet, heat olive oil over medium heat. Add sliced onions and garlic, sauté until translucent.
03 - Layer the sliced potatoes at the bottom of a baking dish, followed by a layer of eggplant, zucchinis, and bell peppers.
04 - Pour the canned tomatoes over the layered vegetables, and sprinkle with smoked paprika, oregano, salt, and pepper.
05 - Repeat the layers until all vegetables are used, finishing with a layer of tomatoes on top.
06 - Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
07 - Remove the foil and bake for an additional 20 minutes, until the top is golden and the vegetables are tender.
08 - Garnish with fresh basil leaves before serving.
