Summary

Ingredients

• 750 g courette, medium-sized
• 750 g eplant (s), medium-sized
• 750 g potato (s), floury cookin
• 750 g bell pepper (s), reen
• 1 kg beefsteak tomato (s)
• 250 g celeriac, with leaves
• 125 g olives, black
• 2 bunch spring onion (s)
• 2 bunches parsley, smooth
• 2 bunch basil
• 6 cloves garlic
• 1 bunch oregano (alternatively 3 teaspoons dried)
• 250 g sheep cheese, mild
• 200 g cheese (medieval Gouda)
• 7 tablespoon olive oil
• 4 tablespoon oil
• 4 tablespoons tomato paste and 125 ml water, mixed together
• 100 g noodles (vermicelli)
• Black pepper
• salt

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Instructions

1. Wash and clean the zucchini and aubergines and cut lengthways into slices about 5 mm thick. Halve the slices crosswise. Place the zucchini and eggplant in a bowl, season with salt and set aside. Wash and peel the potatoes and also cut them into slices. Cover with water and set aside.
2. Clean and wash the peppers and cut them into sixths lengthwise. Wash the tomatoes, cut out the stalk in a wedge shape and roughly dice the tomatoes. Rinse the olives and cut the pulp from the stone. Clean and wash the celery bulb and finely chop it with the tender celery greens. Clean and wash the spring onions and only use the white and light green parts of the plant and cut into thin rings. Peel and press the garlic cloves. If necessary, rinse and drain the herbs, pluck them from the stems and roughly chop them.
3. Coarsely grate the sheep`s cheese and Gouda cheese. Heat 4 tablespoons of olive oil with the other oil in a large pan or in a large Dutch oven. Sauté the garlic, chopped celery and spring onions until translucent while turning. Add the tomato cubes and the tomato paste dissolved in 125 ml water. Bring all ingredients to a boil over medium heat for 25 to 30 minutes. Season with salt and pepper. Stir in the olives.
4. Brush the juice pan of the oven with 1 tablespoon of olive oil and sprinkle 1/3 of the vermicelli on it. Place the drained potato slices on top. Place the eggplant slices on top of the potatoes. Place the peppers on top. Spread another third of the cheese and half of the chopped herbs on top. Top with the zucchini slices. Spread the remaining vermicelli, herbs and another third of the cheese on top. Spread the cooked tomato and celery vegetables on the vegetables in the juice pan and sprinkle with the remaining cheese.
5. Cook the casserole on the 2nd rack from the bottom at 225 ° C for one hour. Possibly cover the last ten minutes with aluminum foil. After cooking, brush the surface of the casserole with the remaining olive oil, cut into pieces and serve warm in the juice pan.