Casserole Recipe

Real casserole is cooked in a clay pot. A little tail fat can be used to add flavor to the food, but to be healthier, the casserole dish can be well greased with butter. In order to cook it on the stove instead of the oven, it is cooked slowly over low heat, as the flavors are absorbed.

For a vitamin-rich casserole, it is very important to arrange the vegetables in the casserole one by one. Vegetables and meat that take a long time to cook are placed at the bottom, while those that cook quickly are placed at the top. We wish bon appetit to those who will try the casserole, which is sauced and flavored with seasonal tomatoes, and we leave you with our recipe.

How to Make Casserole Recipe?

• To start making the casserole, first prepare the vegetables. Peel and chop the eggplants in different ways. Add enough cold water to cover it in a deep bowl and leave it in a pinch of salt water for 15 minutes to remove the bitterness of the eggplants.
• Cut the peeled potatoes into cubes.
• Clean the seeds of the peppers and chop them coarsely.
• Pour olive oil onto the bottom of the casserole dish and oil all sides well.
• Add the butter you chopped into small pieces to the casserole dish.
• Add the diced lamb meat to the butter.
• Add coarsely chopped onions onto the meat.
• Add garlic cloves onto the onions.
• Place chopped eggplants, potatoes and peppers on the onions, respectively.
• For the tomato sauce, put the grated tomatoes, hot water, thyme, salt and pepper in a bowl and mix well.
• Pour the tomato sauce over the casserole.
• Cover the casserole dish with baking paper to prevent air leaks. Bake on the bottom shelf of a preheated 180 degree oven for about 1.5 hours.
• Place the hot casserole out of the oven onto a trivet. After opening the lid, wait for the first temperature to come out.
• Enjoy your meal.