Mediterranean Vegetable Bake with Mozzarella

Ingredients

• 500 g eggplant
• 500 g zucchini
• 500 g Potatoes
• 1 onion
• 2 Garlic cloves
• 200 g tomatoes
• olive oil (for greasing the pan)
• 200 ml vegetable broth
• 1 tbsp Olive Oil
• 1 tbsp flour
• 50 ml white wine
• 100 ml milk
• Salt
• black pepper (freshly ground)
• 1 tsp dried thyme
• 1 tsp Dried oregano
• 125 g mozzarella

Instructions

1. 1.

   Wash, dry and trim the ends of the eggplant and zucchini. Roughly cube the eggplant; slice the zucchini into about 1 cm thick rounds. Peel and finely dice the onion and garlic cloves. Peel the potatoes and cut them into thin slices. Wash the tomatoes, dry, remove stems and slice.

2. 2.

   Preheat the oven to 200°C fan (about 400°F). Grease a large baking dish with olive oil.

3. 3.

   Warm the vegetable broth in a pot and parboil the potatoes, zucchini and eggplant for about 10 minutes. Remove the vegetables and set aside; reserve the cooking liquid. In a small saucepan, sauté the onion and garlic in olive oil until translucent, sprinkle flour and brown briefly. Deglaze with white wine, reserved broth and milk. Bring to a boil while stirring constantly, season with salt, pepper, thyme and oregano.

4. 4.

   Grate or chop the mozzarella and fold half into the sauce. Layer the vegetables in the baking dish, pour the sauce over them, top with remaining cheese and a final dusting of pepper. Bake for about 25 minutes until golden.

5. 5.

   Serve hot, garnished with fresh herbs if desired.