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Peel and finely chop the onion and garlic.
Wash the zucchini and eggplant and cut them into pieces. Leave the skin if they are organic.
Heat the oil in a pot and add the paprika and sausages. Brown the sausages nicely on all sides, add the eggplant and zucchini and return together for 10 minutes. Add salt and pepper, add the bay leaf and dried thyme, the homemade tomato sauce (recipe here) and 10-15 cl of water. Stir.
Cover and cook over medium heat for 25 minutes. Stir occasionally.
Remove the sausages and cut into pieces.
Put the mozzarella cheese on the grater.
Pour the vegetables and their sauce into a gratin dish.
Place the merguez sausages and the grated cheese on top.
Put for 20 minutes in the oven heated to 210 ° C.
Serve hot. Decorate with chives and basil.