Mediterranean vegetable casserole

Ingredients for 2 servings:

• 1 large potato(s), cut into 1/2 cm thick slices
• 1 large onion(s), cut into rings
• 1 eggplant(s), cut into 1/2 cm thick slices
• 1 bell pepper(s), red pointed pepper, cut into strips
• 1 slice(s) feta cheese, crumbled
• some cheese (kefalotiri), cut into wafer-thin slices
• 1 sprig(s) rosemary
• 1 sprig(s) of oregano
• olive oil
• Pepper, black from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Using leftovers on your Crete holiday

Brush a round baking dish (approx. 20-25 cm in diameter) with olive oil. Layer all but four potato slices, season lightly with salt, and sprinkle with rosemary sprigs. Arrange onion rings on top, followed by the eggplant slices. Sprinkle with crumbled feta cheese, then the bell pepper strips. Cut the remaining potato slices into wafer-thin chips, arrange them on the casserole, and top with kefalotiri. Season with pepper, sprinkle with oregano, and drizzle with a little olive oil. Wrap the casserole dish tightly with aluminum foil. Bake in a preheated oven at 220°C for about 20 minutes. Remove the aluminum foil and bake at 200°C for another 5-7 minutes. Turn off the oven and let the casserole rest for about 5 minutes. Raki is delicious afterward!