Recipe: Baked Vegetables with Tomato Sauce (using potatoes, zucchini and eggplant, Greek)

BAKED VEGETABLES WITH TOMATO SAUCE

Judy Oken of Meggett writes, "I got this recipe while in Greece; we love it. You can add more or less olive oil."

2 large potatoes, sliced
2 medium zucchini, sliced
1 eggplant, sliced (skin on)
2 onions, sliced
1 bell pepper, sliced
3 to 4 tomatoes, chopped
1 tablespoon chopped parsley
3/4 cup olive oil (may use less)
Salt and pepper (to taste)
1/2 cup warm water
Feta cheese (to taste, for serving)

Place the potatoes, zucchini, eggplant, onions and bell pepper alternately in rows in a glass baking dish.

Mix together the tomatoes, parsley, olive oil, salt and pepper and pour over the veggies. Add about 1/2 cup of warm water.

Bake about 90 minutes in a 325 degree F oven or until vegetables are tender.

Sprinkle feta cheese on top and serve.

Makes 5-6 servings
Source: Judy Oken of Meggett to The Charleston Post and Courier, October 5, 2008