Water the Roman pot. Cut the aubergines into cubes approx. 2 cm long, mix with salt in a bowl and let stand. The salt draws water and bitter substances from the aubergines.
Mix the oil, paprika and salt. Wash, dry, marinade the chicken legs and marinate while the vegetables are being cooked.
Cut the bell pepper and zucchini into bite-sized pieces, the onions into not too fine strips and the garlic into thin slices. Squeeze the aubergines well with your hands and place them in the Römertopf together with the other vegetables. Add the vegetable stock, herbs, tomatoes, a dash of water or dry white wine, salt, pepper and herbs and mix everything well. Do not add too much liquid. The vegetables give off a lot of liquid when there are mushrooms, especially a lot. Place the chicken legs on top and put the closed Römertopf in the cold oven. Set top / bottom heat to 220 ° C and cook with the lid closed for approx. 1 hour, remove the lid and cook again for another 10-15 minutes so that the meat becomes crispy.
This goes well with rice or baguette and a light white wine.
Tips:
The cooking time depends on the personal preferences of the eaters with regard to the consistency of the vegetables and the amount of vegetables. Larger quantities of vegetables take a little longer. There should be around 200-250 g of vegetables per person. Adjust the amount depending on your appetite and side dishes.
Leftovers from vegetables can be warmed up easily. Or drain, dress with vinegar / oil and eat cold or warm as a vegetable salad.
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