INGREDIENTS
2
red onions
2
courgettes
1 large
aubergine
1
yellow bell pepper
500 gs
cherry tomatoes
3
garlic cloves
1 pinch
chilli flakes
1 Leaves
thyme sprigs
1 tsp
oregano
3 tbsps
olive oil
400 gs
canned tomatoes
2 tbsps
capers
40 gs
unsalted butter
40 gs
plain flour
700 mls
whole milk
1 serving
fresh nutmeg
75 gs
vegetarian parmesan
250 gs
goat's cheese
220 gs
ready to use piecrust