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 canned tomatoes, tomato puree, salt, pepper, sugar, herbs, olive oil and chopped garlic in a bowl with the ground spices and puree.

Add the diced onions to the sauce.

Ingredients

2 clove garlic, 1 piece onion, 1 leaf bay leaves, 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 pepper.

Cut the courgette and aubergine lengthways into slices approx. 0.5 cm thick. Cut the pepper into approx. 1 cm cubes.

Ingredients

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

Moisten the universal tray with olive oil.

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

Ingredients

2 tbsp olive oil

Start the "Vegetable casserole" programme and follow the procedure.

As soon as the BORA X BO has heated up, insert the food in the centre.

Remove the food when notified.

Ingredients

200 g scamorza

Grate the scamorza.

Pour some of the tomato sauce into a baking dish. Spread a little corn semolina evenly over the top.

Layer in the courgette slices. Repeat the tomato sauce and sweetcorn semolina process.

Top with grilled aubergines. Repeat the tomato sauce and maize grits process.

Layer the peppers. Cover the casserole with tomato sauce and grated cheese.

Ingredients

200 g scamorza, 60 g Cornmeal

Insert the baking and grilling rack at the bottom and place the oven dish on top.

Remove the casserole and serve hot.