Summary

Ingredients

• 300 g auberine (s)
• 250 g bell pepper (s), yellow or red
• 200 g carrot (s)
• 2 tablespoon olive oil
• 50 g raisins
• 1 teaspoon cumin
• 1 teaspoon turmeric
• salt and pepper
• 250 ml vegetable stock
• 2 medium egg (s)
• 200 g sour cream
• 150 g millet
• 1 chilli pepper (s), red
• 1 clove garlic
• 400 g canned tomato (s)

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Instructions

1. Wash eggplants and peppers, cut in half and clean. Peel the carrots. Cut the vegetables into slices and cubes.
2. Heat the oil in the pan. Fry the vegetables in it. Add the raisins and spices and roast briefly.
3. Preheat the oven to 180 degrees (convection: 160 degrees / gas: level 3).
4. Whisk the broth with the eggs and sour cream. Mix the millet with the vegetables and egg mixture. Place in an ovenproof baking dish and bake in the oven for about 20 minutes.
5. Wash, core and finely chop the chilli. Peel the garlic and cut into thin slices.
6. Heat the rest of the oil. Fry the chilli and garlic in it. Mash the canned tomatoes with a fork and add. Bring the sauce to the boil, season and cook at medium temperature for about 15 minutes.
7. Serve the casserole with the tomato sauce.