Tunisian Tagine

Scald the tomatoes with boiling water, then put them in cold water and peel them.

Cut the pulp into thick slices.

Chop the garlic finely and lightly fry in olive oil.

Add the tomatoes and simmer, uncovered, for 15 minutes.

Season with salt and pepper.

Cool thickened sauce and stir in beaten eggs.

Cut the peeled eggplants into strips and the zucchini into 0.5 cm thick slices.

Fry in oil until half cooked.

Place the zucchini and eggplant in layers in a flat baking dish.

Sprinkle each layer with chopped onions and herbs.

Pour the sauce into the mold.

Sprinkle tagine with cheese and bake for 20 minutes at 200 ° C

Enjoy your meal!