Potato and zucchini stew

1. Peel and finely cut the onions and garlic. Also peel and cut the potatoes into approx. 1.5 cm cubes.

2. Scald the tomatoes with boiling water, peel and cut into eighths.

3. Clean the zucchini, depending on the size, cut lengthwise or quarter and cut into approx. 1 cm thick slices. Finely cut the oregano leaves.

4. Add the onions and garlic to the pot, place the pot on the Navigenio and heat on level 6 up to the roasting window, switch to level 2 and roast the onion mixture.

5. Add the potatoes and tomatoes and mix everything well. Heat the pot on level 6 up to the vegetable window, switch to level 2 and cook for approx. 15 minutes in the vegetable area.

6. Fold in the olives, zucchini, oregano and tomato paste, heat on level 6 up to the vegetable window, switch to level 2, and cook for approx. 5 minutes in the vegetable area.

7. Crumble feta with a fork, chop the walnuts, and sprinkle over top of the stew.

8. Place the Navigenio overhead, switch to the large level, gratinate for approx. 8 minutes.