Prep Time 15′           Baking Time 45′              Serves 6

Ingredients

  • 4 medium eggplants
  • 4 medium zucchinis
  • 4 large potatoes
  • 4 ripe tomatoes
  • 4 garlic cloves
  • 2 onions
  • 2 tbsp mint, finely chopped
  • 2 tbsp basil, finely chopped
  • 2 tbsp parsley, finely chopped
  • 1 cup olive oil
  • 1 cup water
  • Salt
  • Freshly ground pepper

Instructions

  1. Preheat the oven to 200°C.
  2. Cut the eggplants and potatoes into 6 pieces each, the zucchinis into 6 large chunks (about 4-5 cm each), the tomatoes into quarters.
  3. Place the vegetables in a deep baking dish, 34 or 36 cm in diameter.
  4. Blend the garlic with the olive oil and pour over the food, season with salt, pepper, and sprinkle with the herbs.
  5. Mix the ingredients with your hands or with two spoons.
  6. Pour in the water (don’t worry if it seems too little, the vegetables will release moisture).
  7. Place the baking dish in the preheated oven and bake for 40-45 minutes, covered with aluminum foil for the first half hour.
  8. Remove the cover afterward.
  9. Serve warm or at room temperature.

Enjoy!

Source: Argiro Barbarigou