Great side dish! Part 2 of my recipes adapted from Cooking with Loula, Greek recipes from My Family to Yours by Alexandra Stratou. I did change the oven temperature to 400 instead of 350, what the original recipe called for. It might depend on the oven, I would keep an eye on it, in case it dries out.
- 2 small potatoes
- 2 green peppers
- 1 large eggplant
- 1 leek
- 2 tomatoes
- 1 onion, sliced in half-moons
- 2 cloves garlic
- 1/2 cup parsley, chopped
- extra-virgin olive oil
- salt and pepper
- 1 tablespoon sugar
- 1/2 teaspoon chili flakes, optional
- Preheat oven to 400F. Dice the potatoes, peppers, eggplant, leek, and tomatoes to roughly about the same size, about 1-inch. Place in a large roasting pan. Combine the onion, whole garlic cloves, and parsley. Add a generous amount of olive oil, about 1/3 cup. Toss to coat well. Season with salt and pepper, sugar, and chili flakes. Pour about 3/4 cup of water.
- Bake in the oven for 1 hour and 15 minutes or until the vegetables are dark, and no evidence of water.