Vivaldi'S Casserole With Basil
Rogers
The longer you leave the casserole uncovered, the crispier the top will become.
People: 1
55 min

Ingredients

0.5 tbsp
Balsamic Vinegar
60 grams
Barley
8 leaf
Basil
1 tsp
Chili Powder
0.25
Eggplant
2 Clove
Garlic
1 tbsp
Olive Oil
0.75
Onion
2 tsp
Oregano
0.75 tbsp
Red Wine Vinegar
90 ml
Tomato Sauce
25 grams
Walnuts
0.5
Zucchini

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Prep

  1. Wash and cut your eggplant and zucchini so that they all have a similar size and shape.
  2. Finely chop your basil, garlic and onion.

Heating Steps

  1. Boil barley according to instructions on package. Save about a 1/4 cup of the starchy water when draining.
  2. Toast walnuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  3. Heat olive oil in a pan and add garlic and onion, chili powder and oregano and fry at lower temperature for several minutes.
  4. Turn up the heat to medium and add Eggplant and Zucchini to your pan and fry for 15 minutes.
  5. Preheat your oven to 200°C (400°F).
  6. Mix balsamic vinegar, canned tomatoes and red wine vinegar together in a bowl, then pour into your pan.
  7. Add your starchy water to the frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Add the cooked barley to your pan and mix evenly.
  2. Spread your ingredients evenly into a casserole dish.
  3. Cover your casserole dish with aluminum foil and bake in the oven at 200°C (400°F) for 30 minutes or until top is golden brown. Uncover for the last 10 minutes.
  4. Add Basil and Walnuts on top.