Majorca Eggplant Gratin

Directions

1. Wash the eggplants, dry them, cut off the ends, and slice them thinly. Then, pickle them and place them in a colander. ≈ 8 min
2. Place the sieve in a bowl and pour water into it. ≈ 3 min
3. Let it rest for an hour. ⏱ ≈ 20 min
4. Remove the sieve from the water and allow it to drain thoroughly. ≈ 2 min
5. If desired, the Jerusalem artichokes can be peeled and sliced thinly. ≈ 3 min
6. Wash and dry the zucchini, cut off the end of the stem, and then slice thinly. ≈ 8 min
7. Peel the garlic and finely chop it into small pieces. ≈ 8 min
8. Cut the tomatoes at the base, then submerge them in boiling water until the skin starts to split, cool them, drain them, peel them, cut them into quarters, remove the base and core, and then finely chop them. ⏱ ≈ 20 min
9. Heat the oil paint in a pot until it reaches its boiling point. ⏱ ≈ 10 min
10. Grill the apples on both sides until they are nicely browned. ⏱ ≈ 10 min
11. Remove the apples from the ground, along with the pickles, and place them in a bowl. ⏱ ≈ 7 min
12. Add the eggplants to the pan and brown them on all sides. ⏱ ≈ 7 min
13. Remove the eggplants from the pan and place them on the plates. ⏱ ≈ 7 min
14. Next, add the zucchini to the pan and cook them as well. ⏱ ≈ 7 min
15. Then, arrange them on the eggplants. ≈ 3 min
16. Heat the dish. ⏱ ≈ 10 min
17. Reduce the cooking fat until only a small amount remains, then fry the garlic cloves in the remaining fat. ⏱ ≈ 10 min
18. Add the tomato paste to the pan and cook, stirring constantly, until it thickens slightly. ⏱ ≈ 10 min
19. Thicken the sauce with a wooden spoon until it reaches a smooth consistency, then season with salt, pepper, and add a touch of caramel. ⏱ ≈ 10 min
20. Arrange the vegetables on a plate. ≈ 3 min
21. Pour over the sauce over the vegetables. ≈ 3 min
22. Whether served hot or cold, it is always delicious. ≈ 2 min