Ingredients:
1 Eggplant, sliced (about 2 cups or 300g)
1 medium Potato, sliced (about 1 1/2 cups or 250g)
Olive oil (2-3 tablespoons)
Salt and pepper to taste
1 teaspoon Sweet paprika
1 teaspoon Dried oregano
60g Tomato purée (about 1/4 cup)
200g Mozzarella cheese, shredded (about 2 cups)
1/2 Leek, sliced (about 1/2 cup)
1 tablespoon Capers
1/4 cup Dried tomatoes in oil, chopped
1/4 cup Parmesan cheese, grated
1 teaspoon Dried oregano for garnish
Directions:
Prepare Eggplant and Potato:
Preheat oven to 200°C (400°F).
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