Eggplant and zucchini baked in the oven

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients for cooking baked vegetables in the oven. To do this, we will need: eggplant, medium-sized young squash, tomato, bell pepper, garlic, herbs and seasonings (frozen Provencal herbs were used in the recipe).

2. Step 2:

   

   Wash the vegetables and herbs, peel the garlic, cut off the stalk from the pepper and remove the seeds. If desired, you can use a small amount of chili pepper. Zucchini and eggplant cut into circles about one centimeter thick. If you use blue ones from the garden, then the circles should be soaked in salt water to get rid of bitterness. Store-bought eggplants usually do not require this procedure.

3. Step 3:

   

   Cut the tomato in half and grate each half on a coarse grater, discard the skin. Grate the bell pepper on the same grater as the tomato. Instead of a grater, you can use a blender and grind the vegetables in it.

4. Step 4:

   

   Add Provencal herbs or other spices that you like to the tomato with pepper, send garlic passed through the press there, pour one tablespoon of olive oil. Add salt and sugar (if you have a seasonal tomato, then you can not add sugar), mix everything until smooth.

5. Step 5:

   

   Pour the eggplant and zucchini sauce and mix them well. I use a cellophane bag for convenience, in it you can evenly distribute the marinade over all the circles in a few seconds.

7. Step 6:

   

   Cover the baking dish with baking paper. Distribute the circles of eggplant and zucchini slightly "overlap" to each other (if the overlap is made strong, then there is a chance that the vegetables can turn into porridge).

8. Step 7:

   

   If desired, you can put cherry tomatoes in the mold, sprinkle them with olive oil, add a little salt and pepper.

9. Step 8:

   

   Preheat the oven. Send the vegetables to bake, set the temperature to 180-220 degrees, "top-bottom" mode. Bake for about 20-30 minutes, then turn on the "convection" mode and leave the eggplants with zucchini for another 5 minutes for easy browning (however, you can bring the vegetables to readiness in the usual mode). Sprinkle the finished eggplants with zucchini with finely chopped herbs.

10. Step 9:

    

    Vegetables are delicious both hot and cold. Alternatively, a few baked circles can be put on a piece of fresh bread and offered with a cup of tea.