INGREDIENTS

For the base

• 3-4 white eggplants
• 3-4 potatoes
• 3-4 zucchini round
• 50 g extra virgin olive oil

For the minced cod

• 750 g (7 THALASSES) cod fillet
• 2 onions, finely chopped
• 2 garlic cloves, finely chopped
• 1 can of tomato juice
• 2 tablespoons of tomato paste
• 1 teaspoon of sugar
• 1 glass of red wine
• 5 g salt
• 5 g freshly ground pepper
• 100 g extra virgin olive oil

For the fava beans

• 500 g green fava beans
• 1 large onion, finely chopped

METHOD

Boil the fava beans in water over high heat with the onion (for about 5 minutes)

Skim constantly, then lower the heat and simmer until it melts.

In a saucepan, add the olive oil and sauté the onion and garlic. Then, add the finely chopped cod and sauté for 1 minute, add the wine and wait for it to evaporate. Add the tomato paste, tomato juice, sugar, salt, pepper and let it simmer for 15-20 minutes.

Cut the vegetables into round slices about 1 cm thick and lay them on a non-stick baking tray, drizzle them lightly with a little olive oil and put them in the oven to half bake.

In a baking tray, put a layer of potatoes, a layer of eggplants and a layer of zucchini on top. Then, add the minced cod meat, close with your vegetables and finally lay the fava beans.

Bake at 180 °C for about 50 minutes.

Harokopeio University,
Department of Nutrition and Dietetics Science

*RI= *Reference intake of an average adult (8400 KJ / 2000 kcal)