Eggplant and leek casserole

Ingredients for 2 servings:

• 1 eggplant(s)
• 1 stalk(s) leek
• 200 ml tomato(s), strained
• 3 shallots
• 6 small cherry tomatoes
• 50 g Parmesan, grated
• 3 tbsp olive oil
• 2 tbsp salt
• n. B. Pfeffer
• ½ bunch parsley
• 1 tbsp chili powder
• n. B. Coriander powder
• some oregano
• 1 tbsp cumin

Instructions

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

with rice or as a wrap filling

Finely dice the shallots and sauté in olive oil in a pan. Cut the tomatoes into thirds and add them. Add the tomato sauce. Simmer gently and season with plenty of salt, pepper, parsley, plenty of chili powder, coriander, and oregano. Meanwhile, finely dice the eggplant and sauté in olive oil in another pan. Cut the leek into thick rings and add them. When the leek has broken down a bit, sprinkle plenty of cumin over the vegetables and stir. Place the vegetables in a shallow baking dish. Spread the tomato sauce on top. Don’t use too much sauce; the vegetables should still be visible around the edges. Finally, sprinkle with Parmesan cheese. Bake in the oven at 220°C (425°F) for about 20 minutes, until a light crust forms. It tastes great in ready-made tortilla wraps. Heat them in the oven for 40 seconds and then spread the vegetables on top. Other good side dishes are couscous or rice. This recipe was created using leftovers from the fridge.