Greek pasta gratin

Ingredients for 4 servings:

• 1 large onion(s)
• 1 clove(s) garlic
• 1 small eggplant(s)
• 3 small bell peppers, red, yellow and green
• 1 stalk(s) leek
• 1 can of tomatoes, chopped
• 250 g pasta, Greek (Kritharaki)
• salt water
• 2 sprigs rosemary
• 1 tbsp butter
• 1 tbsp flour
• 400 ml milk
• 100 g cheese (Gouda), grated
• 1 pack of feta cheese
• olive oil
• salt and pepper
• some chili

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

with lots of vegetables, very tasty in summer

Cook the pasta in salted water according to the package instructions until al dente. Preheat the oven to 180°C. Meanwhile, wash the vegetables and cut into small cubes. Finely chop the garlic. Heat a little olive oil in a pan and sauté the onion, garlic, and vegetables. After about 5 minutes, add the rosemary sprigs. Continue sautéing briefly and then add the tomatoes. Season everything with salt, pepper, and a little chili. Melt the butter in a small saucepan, dust with flour, and deglaze with milk. Simmer for about 5 minutes, stirring constantly, then season with salt and pepper and stir in the grated cheese. Mix the vegetables with the pasta and transfer to a gratin dish. Pour the sauce on top and crumble the feta cheese over the top. Bake in the oven for about 25 minutes. Serve with tomato salad, a green salad, or fresh baguette.