Summary

Ingredients

• 500 g potato (s)
• 0.5 liter ½ meat broth
• 250 g zucchini
• 250 g auberine (s)
• 250 g tomato (s)
• 1 can chickpeas, (425 g)
• 200 g cheese (Edam), donated
• 100 g shallot (s)
• 20 g butter
• 125 ml cream
• salt
• Pepper, fresh mint
• rosemary
• 1 bunch parsley
• basil

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Instructions

1. Wash, peel and slice the potatoes. Let simmer in the meat broth for 5 minutes. Also cut the washed zucchini, eggplant and tomatoes into slices. Drain the chickpeas. Layer the potatoes with the vegetables and half of the cheese alternately in a tile-like manner in a baking dish. Peel and finely chop shallots. Melt the butter in a pan and sweat the shallots lightly in it. Pour on the cream and season with salt, pepper, rosemary and basil. Let something boil down. Wash, finely chop the parsley and mint and add. Pour the mixture over the vegetables. Scatter the rest of the cheese on top and cook the casserole at 180 degrees for about 45 minutes, until the potatoes are soft.