INGREDIENTS:
• 1.5 sweet pepper, for colorful you can take the colored halves of red, yellow and orange peppers
• 5 tablespoons of olive oil
• 3 tomatoes, with skin removed, finely chopped
• 1 sprig of thyme
• 1 sprig of parsley
• 1/2 bay leaf
• 1 zucchini
• 1 eggplant
• 4 tomatoes
• 1/8 h l of dried thyme
• Salt and pepper
PREPARATION:
1. Bake peppers - preheat the oven to 230 degrees, put the peppers trimmed side down on a baking sheet lined with foil. Bake for 15 minutes. Allow to cool to remove peel and finely chop.
2. In a frying pan on a small fire, heat a couple of tablespoons of oil. Add chopped tomatoes with their juice, thyme, parsley, bay leaves. Put out on low heat for 10 minutes.
3.Add pepper, cook another 5 minutes, add salt to taste, add greens.
4. Leave a tablespoon of the mixture, and distribute the rest on the bottom of the mold.
Cut the zucchini, eggplant, tomatoes into thin slices (a couple of millimeters), put it in a form starting from the middle and alternating the vegetables. We need to spread them out so that a spiral turns out.
5. Mix 2 tbsp. Spoons of oil, thyme, salt, pepper and distribute the mixture over vegetables.
6. Bake at 180 degrees, tightly covering the form with foil for about 2 hours, then remove the foil and bake for about half an hour.
7. The saved sauce to mix with a tablespoon of oil and use for serving.
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