Tuna and vegetable soufflé

Ingredients for 3 servings:

• 2 cans of tuna in its own juice, each approx. 200 g
• 1 zucchini
• 2 eggplant(s), Japanese
• 1 bell pepper(s)
• 1 carrot(s)
• 2 onions, red
• 8 eggs
• 250 g cheese
• oil
• salt and pepper
• oregano
• Thyme

Instructions

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

Finely chop the onions and fry in a pan with oil until translucent. Chop the carrot, bell pepper, zucchini, and eggplant, add them, and fry for about 10 minutes with additional oil. Then transfer everything to a large bowl, add the drained tuna, mix in about 2/3 of the cheese, and let the mixture cool slightly. Separate the eggs. Beat the egg yolks with salt, pepper, and oregano and mix into the tuna mixture. Beat the egg whites with salt until stiff peaks and fold in. Pour the soufflé mixture into a greased baking dish and sprinkle with the remaining cheese and thyme. Place the dish in the oven preheated to 210°C (top/bottom heat) (190°C fan/convection oven), reduce the temperature to 200°C (180°C fan/convection oven), and bake the soufflé for about 45 minutes. Serve the dish hot. Serve with a good white wine and a fresh salad.