Rated 5 out of 5 based on 1 votes
- 2 middle sized x zucchini - cubed
- 5 middle sized x potatoes - leave skin on ... cubed
- 2 middle sized x red onion, sliced
- 1 small bunch oregano - chopped
- 1 bunch flat parsley - chopped
- 1 can x diced tomatoes
- 2 cups passata tomato
- 2 cups veggie stock
- 1 tspn hot paprika powder
- 1 generous splash olive oil
Preheat your oven to 180C°
Prepare you veggies.
Sprinkle the eggplant with seasalt and wait until the water comes out of the eggplants. Dry with paper towels and fry it on each side until slightly brown. Start to lay the veggies in a stone pot.
Start with a good splash of olive oil and put half of the zuccini, potatoes, eggplant, onion and garlic into the pot. Sprinkle with half of the oregano and parsley and also add a bit of seasalt and hot paprika powder. On top of that, add half of the tomatoes and 1 cup of the passata tomato.
Lay the next layer the same way. Finish with the tomatoes. When finish, evenly add the veggie stock over the veggies and give it a good sprinkle of Olive Oil.
Put it into the oven and bake for 10 min — then shut the lid and bake until the veggies are done. After 10 min also turn down the heat to 170C° – and after 20 min to 150C°.
The dish should be done whithin 30 min. Prepare that hours ahead before you going to eat it — it will taste so much better when it had a good rest and has been reheated!
Serve with turkish bread and other turkish delights
Leave a Review
Another tasty dish!
Thanks a lot Sarah
Wow you have recipes of all cuisine, I like
Thanks so much Ser Yem