Vegetable casserole à la Anna

Ingredients for 3 servings:

• 1 eggplant(s) or as desired
• e.g. lasagna sheet(s)
• 1 zucchini
• 1 onion(s)
• 1 clove(s) garlic
• 1 ball of light mozzarella
• 1 can of tomatoes, chopped with herbs
• 6 m.-large mushrooms
• 100 ml milk
• 1 pinch(s) of sugar
• salt and pepper
• Thyme
• olive oil
• 1 can of olives, if desired
• 1 jar of tomatoes, dried in oil, if desired

Instructions

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

topped with eggplant, zucchini, mushrooms, olives, dried tomatoes and mozzarella

Wash the vegetables. Finely chop the onion and sauté in olive oil until translucent. Thinly slice the eggplant and add it to the onions in batches, if necessary. Add a little more oil if necessary to allow the eggplant to cook, then season with salt and pepper. Meanwhile, chop the zucchini and mushrooms. Remove the eggplant from the pan and add the zucchini and mushrooms, along with olives and sun-dried tomatoes, if desired. Sauté the vegetables. Then add the chopped tomatoes and season the sauce with salt, pepper, thyme, and garlic. If it tastes too fruity, you can add 100 ml of milk. Place a layer of eggplant in the baking dish, then a layer of sauce on top. Repeat this process once more. Slice the mozzarella and place it on top of the casserole. Bake in the oven at 160°C for about 15 minutes. This recipe can also be made with lasagna sheets instead of eggplant, if desired. This recipe serves 2 people as a main course or 3-4 people as a side dish. It also pairs well with pasta.