Vegetable casserole

Ingredients for 4 servings:

• 350 g potatoes
• 350 g eggplant(s)
• 1 bell pepper(s)
• 1 onion(s)
• 10 g olive oil
• 250 ml vegetable stock
• 100g mozzarella
• 40 g cheese (Gouda)
• 1 class can/n tomatoes (Pizza tomatoes)
• Salt
• pepper
• basil
• oregano

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the potatoes and dice them. Wash and trim the eggplant and peppers, then cut them into 1 cm cubes. Peel and dice the onion. Heat the olive oil in a large casserole dish and sauté the onions. Deglaze with the vegetable stock. Add the potatoes, cover the pot, and simmer over medium heat. After about 10 minutes, add the prepared diced vegetables and simmer for another 5 minutes. In the meantime, grate the two cheeses separately. Preheat the oven to 200°C (400°F). After the cooking time, stir the pizza tomatoes into the vegetables. Remove the casserole dish from the heat and season the vegetables with the spices and herbs. Fold in the grated Gouda cheese. Transfer the mixture to an ovenproof dish, sprinkle with the mozzarella, and bake in the preheated oven for about 15 minutes.