Sweet potato, eggplant and zucchini casserole

Ingredients for 4 servings:

• 400 g sweet potatoes
• 3 m.-large eggplant(s)
• 1 large zucchini or 3 small ones
• 400 g minced meat
• 200 ml cooking cream
• 200 g grated cheese, e.g. Gouda
• 3 sprigs of marjoram, fresh
• 1 tbsp, leveled vegetable stock powder
• Pepper, freshly ground
• Paprika powder
• 1 tsp sea salt
• Herbs of your choice
• 1 pinch of chili
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegetarian or with minced meat

First, peel the sweet potato, cut it into thick slices, and boil it in salted water for 10 minutes. Cut the eggplant, skin on, into bite-sized cubes and fry them in olive oil. Add the chopped zucchini and fry briefly (I peel large zucchini, use small ones with the skin on). Place the three vegetables in a casserole dish and sprinkle with the chopped marjoram. In the same pan, brown the minced meat, season with salt and pepper, and mix it with the vegetables in the casserole dish. The minced meat can be omitted if desired. Whisk the cream with the vegetable stock, pepper, paprika, chili, and herbs of your choice (fresh or dried, e.g., basil, parsley) and spread evenly over the casserole. Sprinkle with the grated cheese. Bake in a preheated oven at 200°C (top/bottom heat) for 30 minutes.