Summary

Ingredients

• 2 eggplant (s)
• 2 vegetable onion (s)
• 2 red pepper (s)
• 2 bell peppers, yellow
• 2 bell pepper (s), green
• 1 ½ kg potatoes, waxy
• 600 g zucchini
• 250 ml olive oil (olives)
• 2 tablespoon oregano, dried, more if fresh
• 250 ml wine, dry (alternatively orange juice)
• 500 g sheep cheese
• 500 ml milk
• Salt and pepper, freshly ground
• 6 cloves garlic

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Instructions

1. Cut the eggplant into finger-thick slices, sprinkle with salt and let them sweat for about 30 minutes.
2. In the meantime, peel the onions and cut into wedges. Simmer with half of the oil in a closed saucepan. Clean the peppers and cut into wider strips. Peel the potatoes, then quarter or eighth depending on the size. Cut the zucchini into thick slices. Mix these ingredients, except for the eggplants, in a large bowl.
3. Preheat the oven to 200 ° C.
4. Mix the remaining olive oil with the crushed garlic cloves, oregano, pepper, salt and wine and add to the vegetables in the bowl. Rinse eggplants, pat dry and add. Mix everything well. Divide the vegetables on two grease trays in the oven that have been greased with olive oil.
5. Bake in the oven for 1 hour, stirring once in between.
6. Puree the sheep`s cheese with milk until creamy. Serve this sauce cold to the vegetable pan.
7. It goes well with flatbreads and a light, dry white wine.