(GREEK RATATOUILLE)

2 potatoes (peeled)

2 zucchini

1 eggplant

1 red onion

1 bunch parsley (leaves)

3 garlic cloves

1 lemon (zest and juice)

2 tbl sp dr oregano

1 tbl sp dried thyme

Salt and pepper

1/4 EVOO

800gm canned diced tomatoes

130-150gm kalarta olives (roughly chopped)

Preheat oven to 180 degrees Celsius.

1. Thinly slice potatoes, zucchini, eggplant and red onion. Halving the eggplant and onion will help get more uniform slices. In a big bowl add the sliced veg (except onion, leave to the side), parsley, lemon zest, lemon juice, oregano, thyme, salt to taste, a few crack black pepper and EVOO. Roll around, covering the veg and leave to the side.

2. In a square pan, add 3/4 of the canned tomatoes and mix with the chopped olives. Layer the vegetables, like the video shows, before adding the red onion into some open slots. I got lazy and threw the excess in the middle. Top with remaining tomato, drizzle of oil and place in oven for 75-80 minutes. Enjoy with rice or bread.