250 g Aubergine
1 sheet Bay
1 pinch Cayenne pepper
60 g Cornmeal
350 g Courgettes
10 g Garlic
100 g Green pepper
2 tsp Italian herbs
6 units Juniper berries
20 ml Olive oil
2 tbsp Olive oil
100 g Red onions
100 g Red pepper
15 g Salt
200 g Scamorza or mozzarella
10 g Sugar
700 g Tinned tomatoes (San Marzano)
55 g Tomato purée
100 g Yellow pepper
Wash and dry the courgette, aubergine and pepper. Cut the courgette and aubergine lengthwise into approx. 0.5-cm thick slices. Dice the pepper into 1 cm cubes.
Ingredients
350 g Courgettes, 250 g Aubergine, 100 g Red pepper, 100 g Green pepper, 100 g Yellow pepper
Peel and finely slice the garlic. Finely crush the bay leaf and juniper berries in a mortar. Next, put the tinned tomatoes, tomato purée, salt, Cayenne pepper, sugar, garlic, Italian herbs, olive oil and crushed spices in a bowl and blend into a purée. Peel and finely dice the onions and add them to the sauce.
Ingredients
10 g Garlic, 700 g Tinned tomatoes (San Marzano), 55 g Tomato purée, 15 g Salt, 1 pinch Cayenne pepper, 10 g Sugar, 2 tsp Italian herbs, 1 sheet Bay, 6 units Juniper berries, 100 g Red onions, 2 tbsp Olive oil
Place the aubergine slices on a universal tray brushed with a little olive oil (about 10 ml) and brush them with the remaining olive oil.
Ingredients
20 ml Olive oil
Start the “Vegetable casserole” automatic programme and follow the programme sequence. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.
Once the BORA X BO has heated up, insert the universal tray in the middle of the oven. In the meantime, coarsely grate the cheese. Once the first programme step is over, remove the aubergines. Please note: the “Vegetable casserole” automatic programme now features a break for layering the casserole. You can skip this step or end it early if need be.
Ingredients
200 g Scamorza or mozzarella
Cover the base of the oven dish with two full ladles of the tomato sauce and sprinkle a quarter of the cornmeal evenly on top. Arrange all of the courgette slices in an overlapping layer. Repeat the process: cover with more tomato sauce and sprinkle some more cornmeal on top. Next, arrange a layer of grilled aubergine slices, cover with more tomato sauce and sprinkle the rest of the cornmeal evenly on top. Finally, add a layer of peppers and pour the rest of the tomato sauce on top. Top the casserole with the grated cheese.
Ingredients
60 g Cornmeal
Put the casserole on the oven rack in the bottom of the oven. Once the cooking time is over, remove the casserole from the oven and serve hot.
438.25
19.52 g
25.13 g
31.91 g
