Mediterranean vegetable casserole

Ingredients for 4 servings:

• 400 g potatoes
• 1 m.-large zucchini
• 2 tomatoes
• 1 bell pepper(s), red
• 150 g sheep’s cheese
• 300 g pork fillet(s)
• e.g. olive oil
• 1 onion(s)
• 100 ml tomatoes, pureed
• 50 g herb cream cheese
• e.g. salt and pepper
• n. B. Nutmeg
• n. B. Herbs, Italian
• n. B. ginger powder
• e.g. garlic powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

simple, also vegetarian possible

Wash the potatoes, peel or not, depending on your taste and variety, and cut into thin slices (about 2 to 3 mm). I personally like them unpeeled. Wash, trim, and finely chop the zucchini, tomatoes, and bell peppers. Drain the feta cheese and cut into cubes (about 1 x 1 cm). Clean the pork fillet, cut into strips, and fry in a little hot oil. Peel and finely chop the onion, and add it to the pan. Place all ingredients in a bowl. Add the passata, a dash of olive oil, and the cream cheese. Season generously with salt, pepper, nutmeg, Italian herbs, ginger powder, and garlic powder. Mix everything well and pour into a baking dish. Cover the dish with aluminum foil. Bake in a hot oven at 170°C (top/bottom heat) for 30 minutes, covered. Then remove the foil and continue cooking for another 30 minutes.