Ratatouille with a Greek twist
Author Notes: Ratatouille in Greece is roasted and it is called "tourlou", served of course with feta and ouzo... —Vassia Simou
Serves 6
- 1 aubergine
- 1 courgette
- 2 potatoes
- 1 leek
- 1 onion
- 1 bunch parsley
- 2 peppers
- olive oil
- salt and pepper
- feta cheese
- 1 can chopped tomatoes
- Preheat the oven at 220 C. Wash very well the vegetables and cut them in big chunks.
- Boil the potatoes and the carrots for 5 min and keep some of the water. Toss all the vegetables in big deep tray.
- Mix the chopped tomatoes with salt, pepper,olive oil (at your tasting), tomato puree, chopped parsley and a little of the water you kept. Just add a little bit at the time. Mix with the vegetables and place in the oven. It will need approximately an hour.
- To test if it is ready check the potatoes with a fork. If they are soft the food is ready. Crumble the feta in the tray and leave for 5 more minutes. Accompany with ouzo or red wine.
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