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Cold omelette "Bella Nizzarda" (recipes second courses)
Ingredients for 4 persons:
1 medium sized eggplant;
1 onion;
1 large courgette;
1 green pepper;
1 red pepper;
200 cc olive oil;
1 clove garlic;
1 stem basil;
6 eggs;
2 tomatoes;
50 cc Modena's Traditional Balsamic Vinegar;
pepper and salt to taste.
Preparation:
Cut the eggplant lengthwise into 3 mm thick slices without peeling.
Place in pan with the olive oil and the courgette. Brown lightly. Drain on paper towels io remove excess oil.
Prepare a pate pan and layer the eggplant and the courgette. Dice the red and green peppers and cook the same way as the eggplant.
Drain on paper towels and allow to cool.
Place the red and green peppers, the onion, salt and pepper, the finely chopped basil, the diced tomatoes (skin them by dipping in boiling water) and the eggs in a bowl and mix.
Add the mixture to the layered pan, cover and cook in bainmaire in the oven at 80 degrees for one hour.
Cool for 5/6 hours, unmould and cut into thin slices and dress with olive oil and Traditional Balsamic Vinegar.
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