Summary

Ingredients

• 1 m. Eggplant (s), peeled and finely diced
• 1 small onion (s), finely chopped
• 1 small red pepper (s), finely diced
• 200 g tomato (s), chopped, from the can
• 2 teaspoons harissa
• 2 tablespoon olive oil
• 0.5 ½ cup parsley, chopped
• Salt and pepper
• 1 roll (s) puff pastry, round
• 1 scoop buffalo mozzarella, 25 g
• 60 g Gruyère, rated
• 50 g parmesan, rated

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Instructions

1. Steam the onion in oil until translucent, add the aubergine cubes and bake for 5 minutes. Stir in peppers and tomatoes. After a few minutes, season to taste with salt, pepper and harissa. Cover and simmer for 20 minutes, stirring occasionally. Fold in parsley and let cool.
2. Preheat the oven to 200 ° C.
3. Place the puff pastry in the baking pan, prick in several places with a fork. Spread the aubergine mixture in the pan. Top with slices of mozzarella, sprinkle with Gruyère and Parmesan. Bake for 35 minutes. Let cool a little before serving.