Ratatouille with a Greek twist

Name: Ratatouille with a Greek twist
Yield: Serves 6
Ingredients: 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

By Vassia Simou

July 31, 2013

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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.