Serves: 6 people Difficulty ': Media Preparation time: 1 hour 30 minutes + 1 hour rest INGREDIENTS 250gr. queens of 2 medium eggplants 2 yellow peppers 2 zucchini 300g. 100g plum tomatoes. 300g of green beans. of smoked olive oil, butter, salt PROCEEDINGS -------------------------- Peel, check and wash the beans, boil them in plenty of boiling salted water and then drain.
Wash and dry the eggplant and zucchini, slice it lengthwise and place them in layers on a cutting board. Salt each layer, tilted slightly chopping the vegetables and let drain for 1 hour. After the rest period indicated, the slices passed quickly under cold running water and pat dry. Grease with a little oil the baking tray and Lie down on the slices of eggplant and zucchini.
Let them toast on both sides. Toast the peppers and then peel Privatel of stalks, seeds and pith, cut the flesh into groundwater. In a saucepan, bring plenty of water to a boil and boil, add salt. Dive into the queens and cook al dente. Drain, mash just under cold running water and drain again.
In a pan, you heat a little oil and insaporitevi beans. Blanch the tomatoes briefly in boiling water and then drain and peel them, cut them in half 'and remove the seeds and water vegetation. Cut them into strips. Grease with butter a mold and line with parchment paper. Grease the paper as well.
Line the bottom and sides of the mold with the queens and stuff completely with a layer of eggplant slices. Place the bottom layer of tomato slices, salt them lightly and cover with a layer of zucchini slices. Then add a layer of queens, then a layer of peppers and finally a layer of green beans.
Arrange a few slices of smoked cheese filling on and continue in this way in alternate layers, until all the ingredients. Finish with a layer of queens. Cover the charlotte with parchment paper and bake at 200 degrees. Let it cook for 25 minutes. After the specified cooking time, remove the mold from the oven and let stand 5 minutes to the charlotte.
Invert the mold onto a serving plate and remove the parchment paper. Serve immediately. 
Wash and dry the eggplant and zucchini, slice it lengthwise and place them in layers on a cutting board. Salt each layer, tilted slightly chopping the vegetables and let drain for 1 hour. After the rest period indicated, the slices passed quickly under cold running water and pat dry. Grease with a little oil the baking tray and Lie down on the slices of eggplant and zucchini.
Let them toast on both sides. Toast the peppers and then peel Privatel of stalks, seeds and pith, cut the flesh into groundwater. In a saucepan, bring plenty of water to a boil and boil, add salt. Dive into the queens and cook al dente. Drain, mash just under cold running water and drain again.
In a pan, you heat a little oil and insaporitevi beans. Blanch the tomatoes briefly in boiling water and then drain and peel them, cut them in half 'and remove the seeds and water vegetation. Cut them into strips. Grease with butter a mold and line with parchment paper. Grease the paper as well.
Line the bottom and sides of the mold with the queens and stuff completely with a layer of eggplant slices. Place the bottom layer of tomato slices, salt them lightly and cover with a layer of zucchini slices. Then add a layer of queens, then a layer of peppers and finally a layer of green beans.
Arrange a few slices of smoked cheese filling on and continue in this way in alternate layers, until all the ingredients. Finish with a layer of queens. Cover the charlotte with parchment paper and bake at 200 degrees. Let it cook for 25 minutes. After the specified cooking time, remove the mold from the oven and let stand 5 minutes to the charlotte.
Invert the mold onto a serving plate and remove the parchment paper. Serve immediately.
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