Casserole with eggplant and zucchini

Ingredients:

2 pcs. eggplant

200 g zucchini

2 onions - head

4 Art. l. tomato puree

1 Art. l. olive oil

4 Art. l. breadcrumbs

2 Art. l. vinegar of 3%

ground black pepper, salt to taste

Zucchini and eggplant slice thickness of 5 mm. Eggplant slices with salt, pour the vinegar, leave for 30 minutes, then rinse.

Onions cut into rings and saut in butter with tomatoes.

In form, greased, put layers, alternating, eggplant, onion and zucchini, salt, pepper, sprinkle with breadcrumbs, sprinkle with butter and bake for 20-30 minutes at 190 � C.

When submitting complete your casserole greens.