Scented Baskets With Vegetables

Preparation:

Preparation: Clean the vegetables and wash them. Slice the tomato and, very finely, the onion. Cut the aubergine into cubes and the pepper into strips. Peel and slice the garlic clove. Heat a drizzle of extra-virgin olive oil in a pan and sauté the onion for a few minutes over low heat. Remove it from the pan and replace it with the garlic and eggplant. Brown them briefly over high heat, then remove them, set them aside and brown the peppers quickly in the pan. Break up the anchovy fillet and mix it with the onion. Separately chop the aromatic herbs and add them to the vegetables: add the sage to the onion, the thyme to the peppers, the marjoram to the aubergine and the basil to the tomato. Line a shallow pan with a sheet of baking paper. Cut the dough into 4 squares, prick the bottom, turn the edges slightly and transfer them to the baking tray. Distribute the vegetables on the four sheets, lightly salt them (in particular the onion, already flavored with the anchovy), sprinkle them with a drizzle of oil and cook in a preheated oven at 220 degrees for 15 minutes. Serve the puffs hot or warm.