Summary

Ingredients

• 1 eggplant (s)
• 2 small zucchini
• 2 bell peppers, yellow
• 1 clove garlic
• 1 piece (s) Parmesan (alternatively sheep cheese)
• some oil
• some stalks basil

For the sauce:

• oil
• 1 onion (s)
• 1 clove garlic
• some tomato (s), dried, in oil
• 1 tablespoon sugar
• 1 teaspoon tomato paste
• 1 shot wine
• 1 can tomato (s) (pizza tomatoes)
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon oregano
• 0.5 teaspoon ½ thyme
• 0.5 teaspoon ½ basil
• salt and pepper
• Chili powder

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Instructions

1. Cut the zucchini and aubergine into slices (approx. 1 cm). Place the aubergine slices side by side and lightly salt. Let stand for ½ hour. Liquid forms on the panes and the bitter substances are removed. Then wash the slices with cold water and dry them (I put them on paper towels).
2. During the waiting time, use a kitchen brush to spread a thin layer of oil on both sides of the zucchini slices - the fruity oil from the dried tomatoes is recommended - and place on a baking rack. Set the oven grill to the highest setting and grill the slices until they are lightly browned, turn and grill again until they are nicely browned. For me this takes about 8 minutes per side, but it will vary depending on the oven, so it`s better to check the cooking status from time to time.
3. In the meantime, wash and core the peppers and cut into bite-sized pieces.
4. Grease a baking dish lightly with (tomato) oil. Fill the finished zucchini slices into the mold. Now brush the aubergine pieces with oil on both sides and grill the zucchini on both sides as before.
5. Meanwhile, start preparing the tomato sauce. Peel the onion and cut into small cubes. Peel the garlic. If desired, cut some sun-dried tomatoes into small pieces. Heat some (tomato) oil in a saucepan and fry the onions, the crushed garlic and dried tomato pieces. Add sugar and caramelize gently while stirring constantly. Sweat the tomato paste with it. Deglaze with wine. Add pizza tomatoes and season with sweet paprika, oregano, thyme, basil, pepper, salt and chilli. Simmer for a few minutes with the lid closed. The exact amount of herbs, salt, and sugar is difficult to say. A little more or less of one or the other, personal taste decides.
6. Put half of the finished sauce on the zucchini, cover with the aubergine slices, distribute the remaining sauce on top and sprinkle with the pepper cubes. Finish with parmesan (actually grating fresh is a `must` here), a crushed clove of garlic and put the casserole under the grill again. After about 20-25 minutes, the peppers will also be lightly browned and the parmesan will have run off.
7. Sprinkle with a few leaves of basil. Serve with fresh baguette and a nice glass of dry red wine.