Greek baked vegetables. Healthy and easy recipe!

S E R V E S: 4

I N G R E D I E N T S

•  4 large eggplants
•  2 onions
•  2 bell peppers
•  4 fresh tomatoes
•  ¼ bunch dill, finely chopped
•  1½ cup of vinegar
•  olive oil
•  sweet paprika
•  salt, pepper

M E T H O D

We clean the eggplants, cut them in small cubes. We chop the onion in bigger cubes and the peppers in big squares. We put all the vegetables in the casserole (the aubergines the onion the peppers). We put salt, pepper, paprika, bunch dill, cinnamon, and tomato. We add the oil and the vinegar and half a glass of water. You do not have to put in a lot of water, since the vegetables have not been fried, so they will drain off their water. In the beggining we have a high temperature for the first 5 minutes, then we lower it, leaving it on average and we let them simmer for 45 minutes approximately. We check if more water is needed. It is better not to stir them with a ladle; we just shake the casserole circulary several times in the beggining and also during the boiling.