Mediterranean Zucchini & Eggplant Casserole
20 min
Veggie
91433
For 2 Portions
240 g
potato
40 g
tomato paste
30 g
tomato, sundried, in oil
30 g
green olive
30 g
black olive
10 g
parsley, fresh
1
yellow onion
1
zucchini
1
buffalo mozzarella
2/3
eggplant
1/3
baguette
140 ml
water
2 tbsp
olive oil
1 tbsp
Italian seasoning, dried
pepper
salt
1. All set?
2. Preheat oven to 425°F (conventional, recommended) or 400°F (fan).
3. Peel and finely dice potatoes.