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Eggplants and zucchini with tomatoes


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For 4 people:

1 eggplant

2 large zucchini

tomato sauce

extra virgin olive oil



Turn on the oven and in the meantime, cut lengthwise into thin slices, an eggplant and a couple of courgettes. Sprinkle with tomato sauce and aromatic salt.
Bake for about 20 minutes until the vegetables are baking you want.
Extract and add a drizzle of olive oil just before serving.

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In the absence of flavored salt use the normal one and add if necessary, without exaggeration, some chopped chives. It adds a delicate flavor and enriches the presentation.

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