Baked vegetable pan

Ingredients for 4 servings:

• 1 eggplant(s), diced
• 1 zucchini, sliced
• 3 carrots, sliced
• 1 bell pepper(s), red, diced
• 1 vegetable onion(s), diced
• 1 stalk(s) leek, in rings
• 500 g diced tomatoes
• 1 cup crème fraîche
• 2 cans of mozzarella, thinly sliced
• salt and pepper
• Basil or Italian herb mix
• Garlic

Instructions

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

Sauté the diced onions with a little olive oil in an ovenproof pot or roasting pan. Add the carrots and sauté for a few minutes. Then gradually add the bell pepper, leek, zucchini, and eggplant and sauté for about 5 minutes, stirring constantly. Add the tomatoes. Season with salt and pepper to taste. Then add the herbs and garlic. Cover and simmer for about 10 minutes. Preheat the oven to 220°C. Remove the pot from the heat and stir in the crème fraîche. Top with mozzarella slices and bake in the oven until the mozzarella is lightly browned. Serve with ciabatta or baguette.