Pan Fried Vegetables from Oven
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 eggplant (s)
- 2 zucchini
- 3 potato (s)
- 1 red pepper (s)
- 1 bell pepper (s), yellow
- 5 vine tomato (s)
- 2 onions)
- 3 cloves garlic
- 150 g olives, black, pitted
- 2 chilli pepper (s), dried
- 1 tablespoon tomato paste
- 1 tablespoon mint, dried
- 0.5 teaspoon ½ turmeric
- 0.5 teaspoon ½ cinnamon
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Wash the vegetables and cut them into slices. Salt the aubergines and tilt them for about 20 minutes.
- Wash and peel the tomatoes and cut 4 of them into small pieces.
- Heat olive oil in a pot. Pluck the chili peppers and briefly advise against using the pressed garlic. Add the chopped tomatoes and tomato paste, season with salt, pepper and simmer for about 20 minutes.
- Meanwhile, fry the potatoes, then one after the other the zucchini and the aubergines, washed again and dried with kitchen paper, until firm to the bite in olive oil, add a little salt. Finally, briefly steam the peppers and onions cut into strips and layer everything with the finely chopped olives in a casserole dish.
- Season the tomato sauce to taste, add the turmeric, mint and cinnamon and pour over the vegetables. Cut the remaining tomato into slices, place on top.
- Cook in a preheated oven at 180 ° C top / bottom heat for about 1/2 hour.
- Tip: Before serving, be sure to sprinkle some mint over the casserole.
- Side dishes: basmati rice or baguette and garlic yogurt (except for vegans)
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