Peel the potatoes and cut them in half lengthwise. Cut peeled onions, washed melanzane and tomatoes into slices. Chop parsley, dill and celery greens.
Alternate layers of melanzane, potatoes, onions and tomatoes in a casserole. Do not add liquid. Sprinkle the kitchen herbs on top. Season with salt and coriander. Drizzle the oil over the top. Saute in the crockpot with a tight-fitting lid at the lowest temperature for one hour. Do not stir, so that the variety of colors is preserved when serving.
Per person approx. 1026 Joule/245 calories
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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