Vegetable casserole with feta

Ingredients for 2 servings:

• 1 eggplant(s)
• 1 red bell pepper(s)
• 1 pack of feta cheese
• 500 g potatoes
• 1 onion(s)
• 1 garlic clove(s)
• olive oil
• 1 tsp sweet paprika powder
• 1 tsp, heaped rosemary, chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 200°C. Chop the garlic and onion as finely as possible and mix them with 2 tablespoons of olive oil, rosemary, paprika, salt, and pepper in a baking dish. Wash and brush the potatoes, cut them into thin wedges (I always leave the skin on), and add them to the baking dish. Wash the eggplant and bell pepper, cut them into pieces about 2 x 2 cm in size, and sear them in a pan with a little olive oil, first the bell peppers, then the eggplant. Add both to the baking dish. Finally, dice or crumble the feta cheese and add it to the baking dish. Mix everything together and bake for about 40 minutes.