Materials

• 200 g peeled okra
• 200 g cleaned green beans
• 1 eggplant
• Half a glass of peas
• 3 tomatoes
• 1 onion
• 1 zucchini
• 3 cloves of garlic
• 1 red pepper
• 2 green peppers
• 150 g mozzarella cheese
• 1 tea glass of olive oil
• 3~4 sprigs of fresh basil
• 1 tea glass of tomato puree
• Half a glass of hot water
• Salt
• Black pepper

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Peel the eggplant skins. Scrape the skin of the zucchini and slice the vegetables into rings. Arrange the green beans, cut into four, okra, peas, eggplant and zucchini into the casserole dish. Transfer the chopped onion, garlic, pepper, tomato slices and basil leaves between them. Mix olive oil, tomato puree, hot water, salt and pepper in a bowl. Drizzle over vegetables. Cover with wax paper and bake in a preheated oven at 180 degrees for 35-45 minutes. Take the wax paper and add mozzarella cheese on it. Put it back in the oven. Bake until the cheese melts and serve hot.