Recipe for Zucchini and Eggplant Gratin

Peel and dice the eggplant, shred the carrots using a peeler. Chop the onion and sauté it with a teaspoon of olive oil for 2 minutes, add the eggplant, the carrots, and pour in a little water. Cook covered on low heat for 20 minutes.

After 20 minutes, add the spices (adjust according to taste) and let simmer for another 25 minutes. Meanwhile, slice the zucchini thinly (5 mm), salt them, and grill for 5 minutes.

To finish, cover the bottom of a baking dish with slices of zucchini followed by a layer of eggplant. Sprinkle with a few pieces of goat cheese, cover again with zucchini and the eggplant mixture. Sprinkle with grated cheese and bake in the oven at 200°C (thermostat 6-7) for 10 minutes.