Greek Oven-Baked Zucchini, Eggplant and Potatoes in Olive Oil and Tomato

What you need

• 500 g (1 lb) waxy potatoes, cut into 1 cm (1/2 in) slices
• 400 g (14 oz) eggplant, cut into 2.5 cm (1 in) cubes
• 500 g (1 lb) zucchini, cut into 1.5 cm (3/4 in) slices
• 1 large onion, sliced into half-moons
• 5 cloves garlic, thinly sliced
• 600 g (1 1/4 lb) ripe tomatoes
• 120 ml (1/2 cup) olive oil
• 2 tsp dried oregano
• 1 bunch flat-leaf parsley, small, chopped
• 2 tsp salt
• 1/2 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Heat the oven to 190 °C (375 °F).

2. 2

   Cut the potatoes, eggplant, zucchini and onion as listed and slice the garlic.

3. 3

   Halve the tomatoes and grate them on the coarse side of a box grater into a bowl, discarding the skins.

4. 4

   In a very large bowl, toss the potatoes, eggplant, zucchini, onion and garlic with the olive oil, oregano, salt, pepper and half of the parsley.

5. 5

   Add the grated tomatoes and 100 ml (1/3 cup) of water and stir to coat everything.

6. 6

   Tip the vegetables into a 25 x 35 cm (10 x 14 in) baking dish and level them out.

7. 7

   Cover tightly with foil and bake for 40 min.

8. 8

   Uncover, stir gently and bake for another 30-35 min, until the potatoes are tender, the edges are browned and the juices have thickened.

9. 9

   Rest for 10 min, then sprinkle with the remaining parsley. Serve warm or at room temperature.

Imported from everyday-delicious.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.