Summary

Ingredients

• 2 zucchini
• 1 m. Eggplant (s)
• 1 medium onion (s)
• 2 cloves garlic)
• 3 tablespoon olive oil
• 2 tablespoon tomato paste
• 1 gr. can tomato (s), 850 ml
• 1 teaspoon herbs Provence, dried or fresh herbs
• 2 teaspoons vegetable stock
• 2 tablespoon olives, black
• 150 g feta cheese
• salt and pepper

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Instructions

1. Clean, wash and cut the vegetables into pieces. Peel and roughly dice the onion and garlic.
2. Heat the oil in a pan, fry the vegetables vigorously, fry the onion and garlic briefly. Season with salt and pepper and sauté the tomato paste. Deglaze with the tomatoes and their juice, chop the tomatoes a little. Bring to the boil, add herbs and broth and simmer for 8-10 minutes. Add olives, season to taste again.
3. Put the vegetables in a baking dish, grate the cheese over it or roughly crumble it, gratinate under the hot oven grill for 4-5 minutes.