John Myers
Ingredients for 2 servings:
- 1 can tomatoes, chopped, approx. 400 g
- 8 stalks of thyme
- Salt and pepper, coarsely ground
- 2 m.-sized sweet potatoes
- 1 m.-large eggplant(s)
- ½ bowl of mushrooms, approx. 200 g
- 3 slices of cheese, e.g. Maasdam, spicy
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
vegetarian, for a casserole dish
Place the diced tomatoes in a baking dish and spread them evenly over the bottom. Scatter the washed thyme leaves, torn from their stems, over the tomatoes. Season generously with coarse salt and pepper and mix well. Let the mixture rest for a moment. Meanwhile, peel the sweet potatoes, cut them into 1-2 cm cubes, and add them to the baking dish. Then, using a spoon, slowly fold them into the tomato base in a spiral pattern. Wash the eggplant and trim its ends. Then dice them and place them over the tomato and sweet potatoes, also folding them in in a spiral pattern. Clean the mushrooms, cut them into eighths, and add them to the previous vegetables. Slowly fold in so that all the dry ingredients are lightly coated with the tomato sauce. Preheat the oven to 180°C (fan oven). Bake the vegetables on the middle rack for about 10 minutes. Then carefully remove the baking dish and cover everything evenly with cheese strips. Return to the oven for about 10 minutes and bake gently. Sprinkle with a few fresh thyme leaves and serve.
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