Vegetables in a Roman pot

Ingredients for 4 servings:

• 250 g smoked belly
• 500 g zucchini
• 500 g eggplant(s)
• 400 g bell pepper(s)
• 1 bulb(s) of fennel
• 300 g mushrooms
• 2 stalk(s) Celery
• 3 cloves garlic
• 500 g tomatoes
• salt and pepper
• Paprika powder, smoked
• herbs, French
• 4 m.-sized onion(s)
• Harissa or chili flakes
• Vegetable broth, granulated
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

Dice the smoked pork belly. Roughly dice the onions, zucchini, fennel, bell peppers, and eggplant (it’s better to leave them a bit larger, otherwise they tend to get too soft), quarter the mushrooms, and slice the celery. Blanch the tomatoes, peel them, and dice them as well. Brown the smoked pork belly in a little oil in a pan and sauté an onion until translucent. Spread this mixture on the bottom of the soaked earthenware pot and layer the diced vegetables. Season each layer with salt, pepper, paprika, herbs, and optionally chili or harissa. Finely chop the garlic and arrange it on the top layer. Sprinkle with paprika, granulated stock, and sugar. Cover and place in the oven. Cook at 180°C for about 80 minutes. The vegetables should still have a bite, so test after an hour as a precaution. Stir gently before serving and serve with white bread. Season to taste if desired.