Vegetable peperonata

Ingredients

• 2 eggs, hard boiled, cut into slices
• 800g zucchini, halfed and cut into strips
• 5 tbsp olive oil
• salt
• 500g passata
• 2-3 basil twigs
• 300g mozzarella, cut into slices
• 100g parmesan, grated

Instructions

1. Heat 4 tbsp olive oil in a pan and fry zucchini slices on both sides until golden brown. Lightly salt them just before they are done. Put on a kitchen towel to remove the oil.
2. Preheat the oven to 180 degrees.
3. Add 1 tbsp olive oil in the pan, then add the passata and bring to a boil. Add the basil leaves, salt and cook for 15 minutes.
4. Spread some of the tomato sauce in a baking dish, then layer zucchini, mozzarella, eggs and parmesan until everything is used up. Finish with tomato sauce and parmesan. Cook in the preheated oven for 25-30 minutes until a crust forms.
5. Let the gratin rest for a few minutes before serving with a few basil leaves.