1. Wash the vegetables
2. Cut the eggplants, zucchini and tomatoes with the mandolin (identical setting)

   Reserve each vegetable in a different container

3. Slice the onion and set aside
4. Mash, chop the garlic then set aside
5. Put the chopped garlic, 10 cl of olive oil, the Provence herbs and the bay leaf in a bowl then set aside
6. Put in a pan and over high heat 5 cl of olive oil, brown them and remove from the heat

7. Put the onions in the gratin dish
8. Add a slice of eggplant, a slice of zucchini then a slice of tomato and continue until To fill the dish.
9. Add the olive oil mixed with the herbs of Provence on the vegetables and put in the oven at 180 ° C for 1h
10. Remove the dish from the oven and sprinkle with powdered camel milk
11. Sal pepper and pepper

AN ORIGINAL RECIPE WWW.CAMEL-IDEE.COM