Ingredients:
1 eggplant, sliced (about 2 cups or 300 g)
1 medium potato, sliced (about 1 1/2 cups or 250 g)
Olive oil (2-3 tablespoons)
Salt and pepper to taste
1 teaspoon sweet paprika
1 teaspoon dried oregano
60 g tomato puree (about 1/4 cup)
200 g mozzarella, grated (about 2 cups)
1/2 leek, sliced (about 1/2 cup)
1 tablespoon capers
1/4 cup sun-dried tomatoes in oil, chopped
1/4 cup Parmesan cheese, grated
1 teaspoon dried oregano, for garnish
Instructions:
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