Summary

Ingredients

• 400 g pasta (riatoni)
• 3 tablespoon olive oil
• 300 g auberine (s)
• 4 small zucchini
• 1 onion (s)
• 1 small Can tomato (s)
• 1 teaspoon oregano, fresh
• 1 pinch (s) cayenne pepper
• 8 olives, black
• 250 g mozzarella
• 2 tablespoon parmesan, fresh, grated
• Salt and pepper, black

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Instructions

1. Wash the eggplants and cut into cubes. Wash the zucchini and cut into approx. 1 cm thick slices. Cut the onion into rings. Finely chop the oregano. Stone the olives and cut into rings. Cut the mozzarella into small cubes.
2. Preheat the oven to 180 °. Bring water to the boil in a large saucepan, season with salt and cook the pasta until al dente. Then drain well and place in a greased, flat casserole dish.
3. In the meantime, heat the oil in a large pan. Fry the eggplant, zucchini and onion in it until the vegetables are lightly browned. Add tomatoes, oregano, cayenne pepper and olives and stir in. Let the sauce simmer over low heat for about 5 minutes, season with salt and pepper.
4. Pour the sauce over the pasta, add about 1/3 of the mozzarella and mix well. Scatter the parmesan on top and spread the rest of the mozzarella on top.
5. Bake the gratin for 10 minutes, until the cheese has melted and the crust is light brown.