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Confit de Niza
INGREDIENTS:
- 1 onion
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Two green peppers
-
Two red peppers
-
1 kilo of tomatoes
-
1 kilo of aubergine
-
1 kilo of courgettes
-
Dressing:
-
Two cloves of garlic
-
Half a litre of olive oil
-
A tablespoon of dry basil
-
Two basil leaves
-
Sugar, salt and pepper
METHOD:
Throw the onion, red and green peppers in a pan, everything chopped. Chop the aubergine, tomatoes and courgette into slices and place the slices on top of the other vegetables in a circular motion creating a spiral effect until the onion and peppers are covered. Make the dressing by finely chopping the garlic, and the herbs and mixing them with the olive oil and then seasoning with the salt, the pepper and the sugar. Then add the dressing over the vegetables and put it in the oven to cook for four hours at 150ēC.
Throw the onion, red and green peppers in a pan, everything chopped. Chop the aubergine, tomatoes and courgette into slices and place the slices on top of the other vegetables in a circular motion creating a spiral effect until the onion and peppers are covered. Make the dressing by finely chopping the garlic, and the herbs and mixing them with the olive oil and then seasoning with the salt, the pepper and the sugar. Then add the dressing over the vegetables and put it in the oven to cook for four hours at 150ēC.
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