Recipe: Flat Omelette Cake

1 Preheat your oven to 250°F (120°C) (gas mark 4).

2 In a casserole dish, heat 2 tablespoons of olive oil and add your onions, eggplants, bell peppers and garlic, salt and pepper, add your sage then let it cook gently covered for 10 minutes.

3 Put in the middle of the oven for 3 hours.

4 Remove your preserved vegetables, then arrange them on a 15 to 20 cm dish, slightly hollow and oven-safe, pour your beaten eggs over them as an omelette then put back in your oven raised to 300°F (150°C) for 5 minutes.

5 Finishing.
Remove your dish then with a round cookie cutter make small cakes, the rest of the dish you slide underneath, you serve on each plate topped with the slice of grilled eggplant, a little coulis around and a few basil leaves.
This tasty dish is eaten hot, warm or even cold.