- Eggs - 3 pieces (for dough)
- Flour - 300 Grams (for dough)
- Zucchini - 2 Pieces (For the filling)
- Eggplant - 2 Pieces (For the filling)
- Paprika - 2 Pieces (For filling)
- Olive oil - 10 milliliters
- Onion - 1-2 pieces
- garlic - 2 teeth
- mushrooms - 100 Grams
- canned tomatoes - 100 Grams
- Cheddar cheese - 100 Grams (grated)
Knead the dough and roll it out into several layers. Heat the olive oil in a frying pan, fry the garlic and onions. Add paprika, eggplant and zucchini, cook until softened vegetables. Add the tomato paste, mushrooms and canned tomatoes. Stew for 15 minutes without covering. Put a couple of sheets of dough on the bottom of the baking dish. Top the layer of vegetables. Cover with a batter and another layer of vegetables. So repeat a few times. Sprinkle with grated cheese. Bake the heated oven for about 40 minutes, until golden brown.
Servings: 1