4 zucchini medium to large
1 can of chopped tomatoes
4 horn peppers, the 3 cut strips and the one chopped
1 chopped onion
6 – 8 slices of bacon chopped coarsely
400 g. slice coarse
½ cup. tea grated gruyere
½ bunch chopped parsley
Salt, pepper, oregano and dried thyme
½ cup. tea oil
Heat 1 – 2 tablespoons of olive oil and wilt the onion with the chopped pepper. Add the chopped tomatoes, salt, pepper, oregano and thyme. Simmer the sauce and remove from fire.
Cut the eggplant into slices and salt them. Leave them half - one hour to bitterness. The shake and lightly fry in olive oil. Lay on a baking sheet and pepper,.
Cut zucchini into slices and fry very slight.
Over the eggplant spread half peppers, the bacon, half slice, half the parsley and half the tomato sauce. Spread over zucchini, salt and pepper and put the remaining ingredients. Sprinkle with grated gruyere cheese and bake at 180 degrees 40 minutes (browned surface).