Eggplant casserole

Ingredients for 2 servings:

• 1 eggplant(s)
• 3 tbsp olive oil
• 1 onion(s), finely diced
• 1 clove(s) garlic, chopped
• 1 piece(s) ginger, approx. 1 – 2 cm, chopped
• 1 chili pepper(s), thinly sliced ​​and pitted
• 100 g celeriac, finely diced
• 2 carrots, diced
• 1 stalk(s) leek, small, cut into rings
• 200 g tomato(s), pureed
• 2 tbsp tomato paste
• 1 tbsp mustard (Dijon mustard)
• 1 tsp anchovy paste
• 250 ml water
• 100 g cheese, grated
• Salt
• pepper
• Sugar
• possibly herbs, fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

spicy and piquant with root vegetables, chili and ginger

Heat 1 tablespoon of oil, briefly fry the onions, garlic, chili, and ginger, then add the diced vegetables and stir-fry for about 5 minutes. Stir in the tomato puree, mustard, and anchovy paste. Add a pinch of sugar and stir through. Pour in the tomato puree and water and simmer for about 15 minutes, then reduce the heat. Season with salt and pepper to taste. Mix in fresh herbs to taste. Meanwhile, wash the eggplant and cut into thin slices (max. 5 mm). Fry in batches on both sides in 2 tablespoons of olive oil. Place a layer of eggplant in the bottom of a baking dish, season lightly with salt, pour over some vegetable sauce, smooth it down, and sprinkle with some cheese. Add the next layer of eggplant, season with salt, and so on until all the eggplant slices are used. Finish with cheese. Bake in the oven at 200°C until the cheese has taken on a nice brown color. Suitable as a warm starter, with polenta or white bread and a salad as a main course, but is also very good as a vegetable side dish to fish or meat.