1 dilim small eggplant, trimmed and very thinly sliced
1 g tomato paste
0.75 bardak water
1 g yellow bell pepper
1 dilim yellow squash
1 dilim zucchini
Hazırlanışı
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Spread tomato paste onto the bottom of a 10-inch square baking dish. Sprinkle with onion and garlic. Stir in water and 1 tablespoon olive oil until thoroughly combined. Season with salt and pepper.
3
Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap slices a little to display colors.
