Ingredients
- 2 aubergines
- 3 courgettes
- 3 red peppers
- 4 onions
- 500g of Greek-style yoghurt
- 800g of crumbled feta cheese
- 2 large boxes of diced tomatoes in their juice
- 3 cloves of garlic
- Mozzarella cheese for gratinating (several slices)
- Butter
- Olive oil
- Salt
- Pepper
Preparation
- Cut the aubergine into long, thick slices. Soak these slices in a pot filled with cold water with salt and vinegar for an hour.
- Cut the courgettes into slices, but not too finely. Cut the peppers into strips.
- Brown the peppers in olive oil in a pan until they lose their crispiness.
- During this time cut the onions into rings, brown them in a pan with olive oil and the crushed garlic.
- Next add the diced tomatoes and their juice to the mix, then leave to simmer for half an hour, adding any seasoning you may want.
- Once the aubergine slices are ready, rinse and then drain them.
- Use butter to grease a pie dish. Start off with a layer of aubergine slices, then a layer of courgettes, then a layer of peppers, then lastly the tomatoes and their juice. Top with the yoghurt and feta cheese.
- Then do it all over again: start off with the aubergines, then the courgettes, peppers, tomatoes, yoghurt and feta. End on a layer of aubergines, then top with mozzarella.
- Preheat the oven to 150 °C. Cook for just under an hour or until the tomato juice starts to boil in the dish – you’ll want to keep an eye on it starting around 45 minutes.
- Serve hot!
