Millefeuille with Vegetables and Tuna

Ingredients: 

• 12 pancakes from the store (unsweetened)
• 150 g of tuna (in oil or natural)
• 1/2 green pepper 1 yellow pepper
• 2 eggplants
• 2 onions
• 3 zucchini
• 4 sprigs of parsley (for garnish)
• 80 g of grated cheese
• 10 cl of olive oil
• 1 tbsp vinegar
• salt, ground pepper.

Directions:
Rinse and peel the courgettes and aubergines. Remove the seeds and partitions from the peppers.
Peel the Onions. Cut all these vegetables into small pieces.
Heat 3 tbsp. tablespoon oil in a large skillet. Brown the vegetables for 10 minutes over high heat. When the vegetables are nicely colored, lower the heat and cook for another 10 minutes.
Sprinkle the vegetables with vinegar and mix. Add the drained and crumbled tuna. Add salt and pepper.
In a large skillet, quickly brown the pancakes one by one in the remaining oil.
Turn on the oven grill, Place 4 pancakes on the oven plate. Assemble the mille-feuilles by alternating a spoonful of vegetables and a pancake until the ingredients are exhausted.
Sprinkle with cheese and broil for 5 minutes in the oven. Serve hot garnished with a sprig of parsley.

Advice

Also to be made with sheets of brik brushed with melted butter and browned in a very hot oven.