Ingredients

Servings 4

• ¾ lb eggplant
• 1 red pepper
• 2 zucchini
• 1 whole garlic, fresh
• parsley
• 1 salted anchovy
• 1 hard-boiled egg
• 1 slice sandwich bread
• vinegar
• some clove
• dry white wine
• Academia Barilla 100% Italian Extra Virgin Olive Oil
• salt
• ground pepper

Preparation

20 minutes preparation + 10 minutes cooking

Cut the eggplant into 8 slices, lengthwise. Brush with oil and grill. Bring a cup of wine and a cup of vinegar to a boil with 1/2 head of garlic, salt, a couple peppercorns and some cloves to a boil. Boil for 5 minutes then pour liquid on top of the eggplants and let marinate for at least 2 hours. In the meantime, cut the zucchini into 16 slices and grill on an iron grill pan. Grill the peppers, peel and divide into 8 pieces. Prepare the green sauce by blending about 6 tbsp of oil with 2 cloves garlic, a bunch of parsley, a hard boiled egg, an anchovy with bones remove and vinegar-soaked sandwich bread. Remove the eggplant from the marinade and prepare 8 vegetables rolls, each composed of a slice of eggplant, a slice of pepper and 2 slices of zucchini. Stack the vegetables on top of another, changing the order of the layers, to create rolls of different colors. Serve with the blended sauce.