Peppers – eggplants – vegetables with Gorgonzola

Ingredients for 4 servings:

• 2 large potatoes
• 2 red bell peppers
• 1 bell pepper(s), yellow
• 1 large eggplant(s)
• 2 cloves garlic
• 1 large onion(s)
• 6 tbsp oil (olive oil)
• 1 tbsp thyme, fresh (or 1/4 tsp thyme, dried)
• 1 tbsp oil
• 250 g sweet cream
• 150 g cheese (Gorgonzola)
• salt and pepper

Instructions

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

Boil the potatoes in salted water for about 30 minutes until soft, peel, and slice. Wash, trim, and dice the bell peppers. Wash and dice the eggplant. Peel and chop the onions and garlic. Heat the olive oil and fry the vegetables over high heat for about 5-10 minutes, stirring occasionally. Add the onions, garlic, and thyme, and season with salt and pepper. Grease an ovenproof dish with 1 tablespoon of oil and place the potato slices in it, seasoning with salt and pepper. Layer the bell pepper and eggplant mixture on top. Heat the cream and melt the Gorgonzola in it, season, and pour over the vegetables. Bake in the oven for about 10 minutes until golden brown. Enjoy!