Vegetable Casserole

Hello friends, it was a very busy weekend. For this reason, I could not add recipes, but I have very practical recipes, I will try to share them with you today. This is a very ideal recipe for those who are not very fond of meat like me. The casserole will always be meaty, isn't it? :)

Or, as always, I have only a few vegetables left in your house.

• 1 eggplants
• 1 kabak
• 4-5 cloves of garlic
• half a pack (200 g) mushrooms
• 2 tomatoes
• 2 green peppers
• 1 medium potato
• 1 medium celery
• 1 onion (chopped)
• 2 carrot
• 4 tablespoon of olive oil
• Salt, Black Pepper
• 1 sweet tomato or pepper paste
• 1 cups of boiling water

Fabrication:

1. Peel and wash all ingredients.
2. Remove the seeds from the peppers and cut them into 2 or 3 parts, cut the eggplant, zucchini, celery, tomato and potatoes into cubes.
3. Just peel the garlic and slice the whole sheep and carrots in rounds. Mix in a bowl and transfer to the casserole.
4. Mix tomato paste, 1 glass of hot water, salt, black pepper, red pepper, olive oil in a bowl and pour over the ingredients.
5. Cover the casserole with aluminum foil. Cook over medium heat until all vegetables are cooked. Serve while hot with grated cheddar cheese on top.