Chicken Casserole with Courgettes and Eggplant

Dice the chicken breast (300 g) and fry it in olive oil (20 g) with garlic (10 g) until lightly browned.

Dice the courgettes (400 g), eggplant (400 g), and tomato (250 g).

Whisk the eggs (200 g) with sour cream 30% (200 g), table salt (4 g), black pepper (1 g), and dill (10 g).

Grease a baking dish with the remaining oil, layer the vegetables and chicken, and pour over the egg and sour cream mixture.

Bake for 40 minutes at 180 °C.