Vegetable gratin with yogurt

Ingredients for 4 servings:

• ½ zucchini
• 1 bowl of mushrooms
• ½ eggplant(s)
• 1 vegetable onion(s)
• ½ pkt. bacon or ham cubes
• ½ bell pepper
• 1 cup of natural yogurt
• some milk
• ½ tsp salt
• ½ tsp paprika
• pepper
• chili
• Herbs such as thyme, oregano, herbs of Provence
• 1 point feta cheese
• ½ pkt. gratin cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 days 2 hours 40 minutes; Total time approx. 2 days 3 hours 10 minutes

Finely dice the onion, zucchini, mushrooms, eggplant, and bell pepper (1-2 cm thick). Sprinkle the bacon or ham on top. Dice the feta cheese as finely as possible or crumble it with your hands and spread it on top. Sprinkle the gratin cheese on top, if desired. Preheat the oven to 200°C. Whisk together the yogurt (I used Greek yogurt, but any other should work just as well) with tomato paste, salt, herbs, spices, and milk. (You can season it to your liking.) The mixture should hold up well from the tablespoon, but not be completely runny. Spread the yogurt mixture in 8 to 10 dollops over the cheese and place the gratin in the oven. The gratin is ready when it is lightly browned. 40 minutes should be fine. I also used pasta from the day before, but I think you can leave it out.