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150 ml DEVOO olive oil, plus more as needed
1 large aubergine (eggplant)
1 large onion
3 garlic cloves
800 g large potatoes
6 medium tomatoes
12 cherry tomatoes
5 courgettes (zucchini)
300 g tomato passata
1 tbsp dried oregano
½ bunch flat-leaf parsley (about 15g), chopped
200 ml water
Salt and pepper to taste
$7.00
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Preheat oven to 220°C (428°F).
Halve the aubergine lengthwise and slice thickly. Fry in olive oil until softened and golden. Transfer to a large mixing bowl.
Peel and slice the onion and garlic, sauté in the same pan until softened (about 5 minutes), then transfer to the bowl with aubergine.
Cube the potatoes (1 cm thick), thinly slice the medium tomatoes, and slice the courgettes.
Add all vegetables, cherry tomatoes, passata, oregano, parsley, and 200 ml water to the bowl. Season with salt and pepper. Mix well.
Transfer to a large ovenproof dish, drizzle with remaining olive oil, and bake for 30 minutes.
Lower oven temperature to 200°C (392°F) and bake another 20–30 minutes, until browned on top and vegetables are tender.
Let cool slightly before serving.
Serve warm or at room temperature with crusty bread and crumbled feta on the side.
Kali Orexi! (Bon appétit!)
$130.00 — or subscribe and save up to 15%
High polyphenols & low acidity for bold, healthy flavor.
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Infused with zesty lemon and herbs for a fresh, aromatic finish.
$14.00 — or subscribe and save up to 15%
Zesty Greek olives seasoned with lemon, peppers, and herbs.
$30.00 — or subscribe and save up to 15%
Ideal for drizzling over salads, cheeses, or grilled meats.
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