Summary

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

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Instructions

1. Wash the vegetables and cut them into slices. Salt the aubergines and tilt them for about 20 minutes.
2. Wash and peel the tomatoes and cut 4 of them into small pieces.
3. 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.
4. 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.
5. 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.
6. Cook in a preheated oven at 180 ° C top / bottom heat for about 1/2 hour.
7. Tip: Before serving, be sure to sprinkle some mint over the casserole.
8. Side dishes: basmati rice or baguette and garlic yogurt (except for vegans)