Vegetable casserole

Peel and roughly chop the garlic. Peel and dice the onion.

Crush the bay leaves and juniper berries in a mortar.

Place the tinned tomatoes, tomato purée, salt, pepper, sugar, herbs, olive oil and chopped garlic in a bowl with the ground spices and blend into a purée.

Add the diced onion to the sauce.

Ingredients

2 clove garlic, 1 piece onion, 1 leaf bay, 6 piece juniper berries, 700 g tinned tomatoes (San Marzano), 55 g tomato purée, 1 tsp salt, 2 pinch pepper, 2 tsp sugar, 2 tsp Italian herbs, 2 tbsp olive oil

Wash and dry the aubergine, courgette and peppers.

Cut the courgette and aubergine lengthwise into approx. 0.5-cm thick slices. Dice the peppers into approx. 1 cm cubes.

Ingredients

1 piece aubergine, 1 piece courgette, 1 piece pepper (red), 1 piece pepper (yellow), 1 piece pepper (green)

Grease the universal tray with olive oil.

Place the aubergine slices on top and brush them with the remaining olive oil.

Ingredients

2 tbsp olive oil

Start the “Vegetable casserole” programme and follow the steps.

Once the BORA X BO has heated up, put the food in the middle of the oven.

When notified, remove the food from the oven.

Ingredients

200 g scamorza

Grate the scamorza.

Pour some of the tomato sauce into an oven dish. Sprinkle some cornmeal evenly over the top.

Add a layer of courgette slices on top. Repeat the tomato sauce and cornmeal process.

Add a layer of grilled aubergines. Repeat the tomato sauce and cornmeal process.

Add a layer of peppers. Cover the casserole with tomato sauce and grated cheese.

Ingredients

200 g scamorza, 60 g cornmeal

Put the oven rack in the bottom of the oven and place the oven dish on top.

Remove the casserole from the oven and serve hot.