Summary

Ingredients

• 1 eggplant (s)
• 2 zucchini
• 4 medium potato (s)
• 500 g beans, reen, broad
• 1 large onion (s)
• 3 cloves garlic, sliced
• oregano
• salt and pepper
• Olive oil, Greek
• 1 can tomato paste
• 1 can pizza tomatoes, 425 ml
• 2 cans water

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Instructions

1. Cut the well washed eggplant, zucchini, green beans and potatoes into bite-sized pieces. Cut the onions into large slices and the garlic into small slices.
2. Cover the bottom of the frying pan with olive oil and add the sliced potatoes and aubergine, stir briefly and bake in the oven for about 30 minutes at 200 °.
3. Meanwhile, put olive oil in a saucepan and sauté the onion and garlic. Add the zucchini and beans. Stir, 1 - 2 tablespoons of tomato paste and 1 can
4. Add pizza tomatoes and sauté for 1 - 2 minutes. With 2 cans of water, measure is the empty tomato can, deglaze, season with salt, pepper and oregano and simmer with the lid halfway on for about 20 ‘minutes.
5. Then add to the aubergine and potatoes, stir gently, turn the fan down to 160 ° and bake for about 45 minutes.
6. If there is anything left over, it will also taste very good the next day!