The Perfect Vegetarian Meal: Briami aka Ratatouille

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• 4 medium potatoes
• 1 cup chopped tomatoes or sliced or cherry tomatoes (like I have used here)
• 3-4 eggplants
• 4-5 zucchini
• 1-2 onions
• 2 peppers optional
• 3 cloves garlic chopped
• 2 tablespoons tomato paste
• About a cup of olive oil
• About a cup of water
• 2 tablespoons dry mint
• 2 tablespoons oregano
• 1/4 cup parsley
• Salt/Pepper

Instructions

1. Preheat oven at 350 F (180 C)
2. Cut potatoes and eggplant in about 2 inch pieces, the zucchini in 1/2 inch slices. The onion in quarters and if using peppers in slices.
3. Pour all the vegetables in a large bowl. Add garlic, mint, parsley, oregano. Mix.
4. Mix the tomato paste with a bit of water (1 tablespoon) and add to the vegetables.
5. Add about 3/4 to 1 cup olive oil and mix well. We usually do it with our hands.
6. Add salt to taste and pepper, and mix some more (I add very little salt and add more if needed when serving).
7. Transfer the vegetables to a large shallow pan, it should be able to fit all the vegetables in one layer.
8. Pour in a corner of the pan about 1/2-3/4 cup water and tilt the pan so that it spreads, but don’t pour it over the vegetables.Pour more later if it seems like they are becoming dry.
9. Cover with aluminum foil and roast for about an hour.
10. After an hour check and see if the vegetables are cooked (you should be able to stick a fork in them easily).
11. If they are cooked, remove the foil and roast for another 1/2 hour until the potatoes start turning golden brown.
12. Let it cool and serve with bread and feta cheese. You can also serve cold.