2 tablespoons sunflower oil
2 red onions - peel, cut into quarters
2 cloves garlic - peel and finely grate
2 aubergines - cut into chunks of 1,5 x 1,5 centimetres - rinse before use
2 red bell peppers - deseed and cut into small cubes - rinse before use
1 tablespoon paprika
2 tablespoons balsamic vinegar
1 tablespoon dark soy sauce
700 g passata
500 ml milk 1,5%
50 g butter
50 g plain flour T55
80 g parmesan cheese - Parmigiano reggiano, finely grate
200 g goat cheese log - cut into thin slices
3 courgettes - cut into slices of 0,5 centimetre - rinse before use
2 tablespoons olive oil
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
200 °C
