Summary

Ingredients

• 500 g pointed peppers
• 500 g bell pepper (s), red, yellow, reen
• 1 large zucchini
• 1 large eggplant (s)
• 500 g potato (s)
• 1 large onion (s)
• 4 tablespoon olive oil, good quality
• herbs Provence

Also:

• 500 g yourt

For the sauce:

• 1 large onion (s)
• 1 can tomatoes, chunky
• 2 cloves garlic
• 1 tablespoon tomato paste
• 1 tablespoon butter
• 100 ml water
• 1 teaspoon agave syrup, optionally honey, sugar or other items
• salt and pepper
• possibly paprika powder, hot pink
• possibly Pul Biber

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Instructions

1. Peel the aubergines striped and cut into 1 - 2 cm thick slices. Sprinkle the slices with salt and let stand for about 10 minutes.
2. In the meantime, peel the zucchini striped and cut into slices. Remove the seeds from the peppers and cut to the size of the zucchini. Peel the potatoes and cut into thin slices of approx. 3 - 5 mm. Peel and cut the onion into eighths.
3. Dab the leaked water from the aubergines with a kitchen towel. Then quarter the aubergine slices.
4. Mix the vegetables in a large bowl, season with salt and add the olive oil and herbs of Provence. Mix everything together well and place on a large baking sheet.
5. Put the vegetables in the preheated oven at 175 ° C top / bottom heat and bake for 45 - 55 minutes.
6. For the sauce:
7. Melt the butter in a pan. Fry the onion until translucent, add the chopped garlic and fry a little. Then add the tomato paste and the water and let it boil down a little. Then add the canned tomatoes and simmer for about 15 minutes. Season to taste with salt, agave syrup and pepper. If you like it a little hotter, you can add hot paprika powder and / or Pul Biber.
8. Put the finished vegetables on a plate and first pour yogurt then tomato sauce over it and serve.