Summary

Ingredients

• 1 medium aubergine (s)
• 250 g mushrooms, brown
• 1 small zucchini
• 1 medium onion (s)
• 1 bunch spring onion (s)
• 1 small Can (s) tomato (s), diced
• 1 pack sheep`s cheese
• 100 ml olive oil
• some basil
• some vegetable broth
• some oregano
• some sugar
• some salt and pepper

Print Recipe Pin Recipe

Instructions

1. Wash the aubergine and cut lengthways into approx. 1.5 cm thick slices. Salt the slices vigorously on both sides and leave to rest for 30 minutes.
2. In the meantime, wash the zucchini and peel the onion, cut both into small cubes. Clean and slice the mushrooms and spring onions.
3. Then rub the aubergine slices with kitchen paper, fry them well in hot olive oil, season with salt, pepper and line a flat baking dish with them.
4. Now fry the onion in olive oil, then add the zucchini, mushrooms and spring onions and fry briefly. Add the diced tomatoes and season with oregano, basil, sugar, salt and pepper. Let everything simmer for about 5 minutes while stirring. Then distribute the vegetable mixture on the aubergine slices and pour in some vegetable stock.
5. Bake in the preheated oven at approx. 200 ° C hot air on the middle rack for approx. 20 minutes. Then spread the diced sheep cheese on top and bake for another 10 minutes.
6. Crispy fried potatoes, rice or baguette go well with it.