Mediterranean casserole

Ingredients for 2 servings:

• 1 eggplant(s)
• 2 small zucchini
• 2 bell peppers, yellow
• 1 garlic clove(s)
• 1 piece(s) Parmesan cheese (alternatively feta cheese)
• some oil
• a few stalks of basil
• oil
• 1 onion(s)
• 1 garlic clove(s)
• some tomatoes, dried, in oil
• 1 tbsp sugar
• 1 tsp tomato paste
• 1 shot of wine
• 1 can tomato(s) (Pizza tomatoes)
• 1 tsp sweet paprika powder
• 1 tsp oregano
• ½ tsp thyme
• ½ tsp basil
• salt and pepper
• chili powder

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

grilled vegetables in a fruity tomato sauce, topped with freshly grated Parmesan cheese

Cut the zucchini and eggplant into slices (approx. 1 cm). Place the eggplant slices next to each other and lightly salt them. Let them stand for 30 minutes. This will allow the slices to absorb the liquid, drawing out the bitterness. Then rinse the slices with cold water and dry them (I place them on kitchen paper). While you wait, brush the zucchini slices lightly with oil on both sides using a pastry brush – I recommend the fruity oil from sun-dried tomatoes – and place them on a baking rack. Set the oven grill to high and grill the slices until lightly browned, then turn and grill again until nicely browned. For me, this takes about 8 minutes per side, but it will vary depending on your oven, so it’s best to check the doneness from time to time. In the meantime, wash the bell peppers, remove the seeds, and cut them into bite-sized pieces. Lightly grease a baking dish with (tomato) oil. Place the cooked zucchini slices in the dish. Now brush the eggplant pieces with oil on both sides and grill them on both sides as before with the zucchini. Meanwhile, start preparing the tomato sauce. Peel the onion and dice it into small pieces. Peel the garlic. If desired, finely dice some sun-dried tomatoes. Heat a little (tomato) oil in a pan and fry the onions, the crushed garlic, and the sun-dried tomato pieces. Add the sugar and caramelize slightly, stirring constantly. Sauté the tomato paste. Deglaze with the wine. Add the pizza tomatoes and season with sweet paprika, oregano, thyme, basil, pepper, salt, and chili. Simmer with the lid closed for a few minutes. The exact amount of herbs, salt, and sugar is difficult to specify. A little more or less of one or the other depends on personal taste. Pour half of the prepared sauce over the zucchini, cover with the eggplant slices, spread the remaining sauce on top, and sprinkle with the diced bell peppers. Finish with Parmesan cheese (freshly grated is a must here) and a crushed garlic clove, and return the casserole to the broiler. After about 20-25 minutes, the peppers will be lightly browned and the Parmesan will have melted. Sprinkle with a few basil leaves. Serve with fresh baguette and a nice glass of dry red wine.