Eggplant-tian with red peppers and savory

Ingredients for Eggplant-tian with red peppers and savory

Instructions for Eggplant-tian with red peppers and savory

To prepare the Eggplant-tian with red peppers and savory recipe, please follow these instructions:

Arrow the onions, cut them into thin slices and cook them until tender, without they get color, in a small saucepan over low heat for 2 tablespoons. olive oil. Peel and chop the garlic and add to down to the buds. Heat oven up to 180 c. Peel the eggplants and cut them into slices 5 mm. Cut the peppers into four parts lengthwise and remove the seeds and stems. Take a large stegefad with a lid, preferably quite strongly and afglaseret pottery, but you can also use a porcelænsfad. Advantage onions and hvidløgblandingen in the bottom of the dish, sprinkle sarbladene over and put then alternating a layer of peppers and a layer of Eggplant slices. There are seasoned with salt and pepper and the rest of the oil is poured over. Put a lid on and set the dish in the oven for an hour. From time to time pressed the vegetables along with a trægaffel, so that they will be completely through the sweating of the oil, until all the water has evaporated and the vegetables start to look like Compote. Server Court thus, warm or lukewarm, on Broil the dish.

Tips:
Originally the word "tian" was the term for a large and not very deep Provençal keramikfad, in which we prepared some traditional dishes with fish or vegetables. Eventually, the word has become a term for the actual cooking process.