It’ s an idea from chef Simone Rugiati , prepare this pie where vegetables are the queens , you can put them directly into the raw pie , I preferred to cook caching them crispy  , then go over to the oven … the plate can be considered “unique” , eat it warm , is a delight !

 

And now … LIGHT THE FIRES !

 

INGREDIENTS:

- 400g of potatoes

-4 zucchini

- 2 eggplants

- 2 red onions

- 3 peppers

- 500g of chopped tomatoes

- 1 clove of garlic

- 200g of grated parmesan cheese

- Pepper

- Extra virgin olive oil

- To taste Bechamel

- Salt and pepeqb

 

WEAR THE APRON , WASH YOUR HANDS , BEGIN !

First you blanch the peppers in the oven, so you can then peel them more easily. For the rest of the vegetables , cook them in a pan with a little olive oil , separately , because each of them has different times, then let them go anyway because crisp in the oven. Prepare the tomato sauce by heating the oil in a frying pan , a clove of garlic and pepper to taste , add the chopped tomatoes and cook for about 20 minutes. We are ready to assemble the pie : in the bottom of a baking dish put a tomato and place the potatoes , salt, pepper , tomato sauce , white sauce and parmesan cheese Put the zucchini , repeating the same sequence , and then the peppers , and eggplant … finished with bechamel sauce and parmesan cheese, bake at 180 degrees for 20 minutes.

Et voila … the lightness of the vegetables in the pie !