Ratatouille With A Greek Twist

• 1 aubergine
• 1 courgette
• 2 potatoes
• 1 leek
• 1 onion
• 1 bunch parsley
• 2 peppers
• olive oil
• salt and pepper
• feta cheese
• 1 can chopped tomatoes

1. Preheat the oven at 220 C. Wash very well the vegetables and cut them in big chunks.
2. Boil the potatoes and the carrots for 5 min and keep some of the water. Toss all the vegetables in big deep tray.
3. Mix the chopped tomatoes with salt, pepper,olive oil (at your tasting), tomato puree, chopped parsley and a little of the water you kept. Just add a little bit at the time. Mix with the vegetables and place in the oven. It will need approximately an hour.
4. To test if it is ready check the potatoes with a fork. If they are soft the food is ready. Crumble the feta in the tray and leave for 5 more minutes. Accompany with ouzo or red wine.

aubergine, courgette, potatoes, leek, onion, parsley, peppers, olive oil, salt, feta cheese, tomatoes

Taken from food52.com/recipes/23210-ratatouille-with-a-greek-twist (may not work)