1. Preheat the oven to 400°F. 2. Wash all the vegetables. 3. Deseed the (bell)peppers, and cut them into smallish, uniform pieces. 4. Cut the eggplant into similar sized pieces (just a little smaller than the diameter of the zucchini). 5. Cut the zucchini into quarter inch thick slices. 6. Wash the sorrel, chop it and set it aside. 7. Heat the oil in a wide frying pan, and sauter the vegetables over high heat for 5 minutes. Salt and pepper them. Set aside. 8. In a large bowl, beat the cream with the eggs and the sorrel. Add all of the vegetables to this mixture. 9. (Alternatively, cook the sorrel for a few minutes in oil, and add them, cooked, to the cream and eggs.). 10. Divide the mixture into 6 ramekins of suitable size, and put them into a baking pan. Fill the baking pan with water to come up to half the height of the ramekins. 11. Put it into the oven and cook for 25 minutes. 12. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
