There are quite a few such casseroles on the site, but they are very popular, both for a cozy family lunch and dinner, and for a festive table. In this version, I liked the recipe for minced meat. And, of course, an abundance of autumn vegetables. Delicious, healthy, satisfying and beautiful!
Take any minced meat according to the availability and taste. I have leftover Turkey meat, rolled with onions and carrots.
Fry the minced meat in vegetable oil.
Add yogurt or sour cream, chopped tomatoes, paprika, salt, a mixture of peppers, Basil, oregano to the minced meat. You can put any herbs and spices to your taste. The author suggests putting chopped mint.
Mix the minced meat and simmer over medium heat for 10 minutes.
All vegetables are washed and cleaned. The number, of course, is conditional. It depends on which vegetables you prefer. I, for example, can't have potatoes, so it's not enough.
Cut the potatoes into circles and boil until half-cooked in salted water. This will take about 10 minutes. The author suggests potatoes in the skin, I do not like this option.
Wash eggplant, cut into circles and steamed until semi-ready. To do this, I put an insert from the multicooker on top of the pot with potatoes for steaming, you can put a colander. Cook the eggplant for 10 minutes.
Take the form in which you will prepare the casserole. I have a ceramic pot. Lubricate the form with oil, put a layer of potatoes on the bottom.
Next, put a layer of eggplant.
Put a layer of minced meat on the eggplant and distribute it evenly.
Pepper and zucchini are cleaned. Pepper cut into strips, zucchini in small pieces. If zucchini (zucchini), then circles or semi-circles.
Put a layer of zucchini on the minced meat and pepper strips on top. Lightly add salt, sprinkle with oil, and sprinkle with oregano. Put in the oven at 200 degrees for 30 minutes, do not close.