Eggplant and Potato Casserole with Tomato-Leek Sauce

Ingredients:
For the Vegetables:

• • 1 eggplant, sliced into rounds
  • Olive oil
  • Salt and pepper, to taste

• • 1 medium potato, sliced
  • Sweet paprika, to taste
  • Dried oregano, to taste

For the Sauce:

• • 60g tomato purée
  • 1/2 leek, sliced

• • Capers, to taste
  • Dried tomatoes in oil, chopped
  • Salt and pepper, to taste

For Assembling:

• • 200g mozzarella cheese, shredded
  • Parmesan cheese, for topping

• Dried oregano, for garnish

Directions:

1. 1. Prepare Eggplant and Potato:
      • • Preheat your oven to 200°C (400°F).
      • Slice the eggplant into rounds about 1/2 inch thick. Lay them on a baking sheet, sprinkle with salt, and let them sit for 15-20 minutes to release moisture. Pat dry with paper towels.
      • Slice the potato and place the slices on a separate baking sheet. Drizzle with olive oil, and season with salt, pepper, sweet paprika, and dried oregano. Toss to coat evenly.

1. Roast Vegetables:
   • • Place both the eggplant and potato slices in the oven.
     • Roast the potatoes for 15-20 minutes or until tender and golden.
     • Roast the eggplant for 20-25 minutes until soft and golden. Remove from the oven and set aside.

2. Prepare the Sauce:
   • • In a small saucepan, heat a tablespoon of olive oil over medium heat.
     • Add the sliced leek and cook until softened.
   • Stir in the tomato purée, capers, and chopped dried tomatoes. Season with salt, pepper, and dried oregano. Cook for a few minutes until heated through and well combined.
3. Assemble the Casserole:
   • • In a baking dish, layer half of the roasted eggplant slices.
   • • Spread half of the tomato-leek sauce over the eggplant.
     • Sprinkle half of the shredded mozzarella on top.
     • Add a layer of roasted potato slices.
   • Repeat with the remaining eggplant, sauce, and mozzarella.
4. Bake:
   • • Sprinkle grated Parmesan over the top of the casserole.
   • Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
5. Serve:
   • • Let the casserole cool slightly before serving.
   • Garnish with dried oregano and serve warm.

Serving Suggestions:

• • Serve as a main dish with a side of fresh salad.
  • Pair with a simple yogurt dipping sauce.
  • Serve as a side dish with grilled meats.

• Top with fresh basil for an added burst of flavor.
• Enjoy with a slice of crusty bread for a complete meal.

Cooking Tips:

• If you prefer a crispier top, broil the casserole for the last 3-5 minutes of baking.
• You can also add some olives to the sauce for an extra Mediterranean touch.
• Be sure to press the eggplant slices to remove excess moisture for a better texture.