Mediterranean vegetable pie

Preheat the oven to 180 ° C.

Cut a piece of the top of the half bread roll garlic. Place in the greased oven dish, drizzle with oil and puff in the oven for about 45 minutes.

Check after 30 minutes for doneness.

Meanwhile cut the aubergines lengthwise in slices of ½ cm thick. Ris the leaves of the sprigs of thyme.

Heat the grill pan without oil or butter and grill the eggplant slices in portions, each serving 6 minutes. Turn halfway.

Meanwhile, remove 4 to 5 outer leaves from the pointed cabbage and cut out the hard core.

Boil the leaves for 4 minutes in plenty of boiling water and rinse with cold water (blanch). Let it drain well. Dab dry with kitchen paper.

Heat the oil in a pan. Add the spinach in parts and let it shrink with half of the thyme in 3 minutes.

Drain in a colander and press out the moisture with the convex side of a spoon. Season with pepper and salt.

Drain the peppers and cut into strips of 2 cm wide. Grind the pine nuts with the rest of the thyme in the food processor.

Drain the beans. Remove the garlic from the oven and use a knife to pop out the puffed toes.

Grind the beans, garlic and the rest of the oil in the food processor to a puree. Season with pepper and salt.

Line the bottom and edge of the springform with the cabbage leaves and keep 1 cabbage leaf behind.

Divide half of the aubergine, bean paste, bell pepper and spinach in layers over the bottom layer by layer. Press gently.

Repeat with the rest of the eggplant, bean paste, paprika and spinach.

Fold the trapped cabbage leaf over it, press and pat dry. Divide the crushed pine nuts over it.

Put the spring form on a baking sheet and place the tomatoes with a branch on the baking sheet next to the mold. Bake for about 30 minutes in the middle of the oven.

Remove from the oven, put on a plate and remove the spring form. Garnish with the tomatoes. Serve immediately. Yummy! .