Greek vegetable pot

Name: Greek vegetable pot
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Potatoes; 2 Onions; 2 Garlic cloves; 2 Aubergines; 2 Courgette; 2-3 stalks of celery; 5 Tomatoes; 5-6 Stem(s) Oregano; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp some chili powder; 1 TEASPOON Vegetable broth; 2-3 TABLESPOONS black olives

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Potatoes
2 Onions
2 Garlic cloves
2 Aubergines
2 Courgette
2-3 stalks of celery
5 Tomatoes
5-6 Stem(s) Oregano
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp some chili powder
1 TEASPOON Vegetable broth
2-3 TABLESPOONS black olives

Directions

1
Peel, wash and roughly dice the potatoes. Peel onions and garlic, dice finely. Clean, wash and chop the vegetables. Wash and chop the oregano, except for something to garnish
2
Heat 2 tablespoons of oil in a large pot. Fry the potatoes for about 5 minutes, turning them over. Fry onions and garlic briefly. Season with salt and pepper and take out. Heat 2 tbsp. oil in the frying fat. Sauté the aubergines and courgettes briefly while turning.
3
Add celery, tomatoes, potatoes, onions and garlic. Season with salt, chilli and oregano. Deglaze with 1/4-3/8 l water, stir in broth. Bring to the boil, cover and cook for about 30 minutes. Add olives, season again. Garnish with rest of oregano