Mediterranean doner vegetable pan

Ingredients for 4 servings:

• 1 kg potatoes
• 1 large zucchini
• 1 large eggplant(s)
• 3 small pointed peppers (red, yellow, green) or bell pepper(s)
• 1 m.-sized onion(s)
• 400 g turkey or lamb
• 2 cloves garlic
• 1 cup yogurt or sour cream
• 2 tsp oregano, shredded
• 2 pinches rosemary, ground
• 1 pinch of ground nutmeg
• 1 tsp, leveled cayenne pepper
• 1 tsp honey
• 2 tsp salt
• n. B. Oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

When cooking, make sure to keep the windows closed so that the smell doesn’t attract your neighbors and invite them in…

Wash all the vegetables, peel the potatoes, and cut them into 1.5 cm cubes (for an even heartier and healthier dish, leave the skin on). Halve the unpeeled eggplant and zucchini lengthwise, then quarter and then eighth. Then cut them into approximately 1 cm thick slices (like small pizza slices). Halve the bell peppers and cut them into strips. Roughly chop the onion and garlic. Finally, cut the meat into fine strips. Heat some oil in a large casserole dish on level 2 1/2 (electric stove) and sear the meat until crisp. Add the garlic one minute before the end of the cooking time. Remove the meat and garlic, place them in a large bowl, and cover. Fill the pan with plenty of oil. I use a ratio of olive oil to vegetable oil of about 1:2, as you’ll need quite a bit of oil. Heat until hot and add the potato cubes (add more oil if it’s not completely covered). After a few minutes, switch to level 3 and fry until the pieces are lightly browned and soft. Remove them from the pan, add them to the meat in the bowl, and add the zucchini, eggplant, and peppers to the pan. Fry in the same way, adding the onion after about 5 minutes. When everything is done, remove everything and add it to the bowl with the other ingredients. Add the spices and honey and mix well. Season to taste, if desired. If it’s not hot enough, drain the remaining oil from the pan and heat everything together again in the pan on a low heat. Now add a little salt to the yogurt or sour cream and spoon a dollop onto each portion. Tastes fantastic with any kind of white bread and/or rice. This serving is for four very hungry mouths, but can also serve six if needed. If you’re calorie-conscious, toss the vegetables with a little oil and bake them in the oven (but they taste better fried!). This also works without any of the vegetables if you don’t have everything at home. Instead of honey, a little sugar will do. Beef or pork are also suitable meats, or you can simply omit them. It’s even better if you let the dish rest in a covered bowl for two to three hours and then reheat it on low heat. You can also fill flatbreads (for parties, for example) with the yogurt as a sauce.