KHORTA STO FOURNO (Oven Baked Vegetables)

Serves 6-8 persons.

Ingredients

• - 2 tablespoons olive oil,
• - 1 medium onion, sliced,
• - 2 cloves garlic, crushed,
• - 2oz (50gr) stoned black olives,
• - 2 large firm tomatoes grated or 1 425gr can of tomatoes, well mashed,
• - 1 tablespoon tomato puree dissolved in a glass of hot water,
• - 2 large potatoes, peeled or scrubbed and sliced thinly lengthways,
• - 2 medium courgettes, sliced lengthways,
• - 1 medium aubergine, sliced lengthways,
• - 1 green pepper, sliced into rings,
• - 1 teaspoon Oregano,
• - 4oz tasty cheese grated,
• - salt and pepper.

Method

1. Heat the oil in a saucepan and cook the garlic and onion until soft but not brown. Add the olives, tomatoes, tomato paste and parsley. Season and simmer for 10 minutes.
2. Oil a large casserole dish and layer the potatoes, courgettes and aubergines in the bottom. Sprinkle over half of the cheese. Add the green pepper and Oregano.
3. Pour over the tomato sauce and cover with the remaining cheese.
4. Bake the vegetables, uncovered, in a medium oven gas mark 4, 350'F, 180'C for between 45-60 minutes, depending on the depth of the dish.