Oven-baked vegetable pan

Ingredients for 4 servings:

• 2 m.-large eggplant(s)
• 2 zucchinis
• 3 potatoes
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 5 vine tomatoes
• 2 onions
• 3 cloves garlic
• 150 g black olives, pitted
• 2 chili peppers, dried
• 1 tbsp tomato paste
• 1 tbsp mint, dried
• ½ tsp turmeric
• ½ tsp cinnamon
• salt and pepper
• olive oil

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Wash and slice the vegetables. Season the eggplants with salt and place them at an angle for about 20 minutes. Wash and peel the tomatoes, and cut 4 of them into small pieces. Heat the olive oil in a pan. Pluck the chili peppers and fry them briefly with the crushed garlic. Add the finely chopped tomatoes and tomato paste, season with salt and pepper, and simmer for about 20 minutes. Meanwhile, fry the potatoes, then the zucchini one after the other, and the eggplants (washed and dried with kitchen paper) in olive oil until al dente, adding a little salt. Finally, briefly sauté the striped peppers and onions, then layer everything in a baking dish with the chopped olives. Season the tomato sauce, add the turmeric, mint, and cinnamon, and pour it over the vegetables. Slice the remaining tomato and place it on top. Bake in a preheated oven at 180°C (top/bottom heat) for about 30 minutes. Tip: Sprinkle some mint over the casserole before serving. Serve with basmati rice or baguette and garlic yogurt (except for vegans).