Zucchini appetizer Ingredients:
Zucchini
Eggplant
Tomato
Cheese
Sunflower oil
Preparation:
Slice zucchini and eggplant into 0.5 cm thick circles. Transfer to a deep dish, salt and let stand for 30 minutes, so zucchinis give excess water, and eggplant bitterness.
For the sauce: mix sunflower oil, paprika and spices. Spread zucchini and eggplant on a baking tray, smear the sauce, put the tomato on top and put the cheese on top of the tomato. Put in the oven at 200 gr for 20 minutes.
Ratatouille
