A great pasta dish for any occasion:
1 bunch oregano (alternatively. 3 tsp dried.) 200 g g Fotina cheese se (erstzw. Mittelalt. Gouda) black pepper pepper.
Rinse and clean the zucchini and melanzane, cut them lengthwise into 0.5 cm thick slices and halve them. Place each vegetable separately in a large enough bowl, season with salt and set aside. Remove peel from potatoes, rinse and cut into slices, place in water and set aside. Clean the peppers, rinse and cut into six lengthwise. Rinse tomatoes, remove stalks and wedges. Coarsely dice tomatoes. Clean and rinse the celery and chop with the tender leaves. Clean and rinse the spring onions and cut only the white and light green parts into thin rings. Peel and crush the garlic. If necessary, rinse the kitchen herbs, drain and pluck them from the stems and chop coarsely. Rinse the olives and cut the flesh from the stone. Roughly chop or grate the feta cheese and Fotina. Heat 4 tbsp olive oil with the other oil in a large frying pan. Saute garlic, celery, and green onions, turning, until translucent. Add the diced tomatoes and the paradeis pulp dissolved in one-eighth of a liter of water. Cook everything over medium heat for 25-half an hour uncovered.
Season with salt and pepper. Fold in the olives.
Brush the juice pan from the oven with 1 tbsp olive oil and add 1/3 of the fad
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