About this recipe:This is a Greek summertime favourite recipe, full of the aromas of fresh vegetables and herbs. It is easy to make and you can replace or add any vegetables you like and still get a great dish. You can serve it hot or room temperature.
125ml olive oil
2 tablespoons red wine vinegar
2 tablespoons caster sugar
5 tablespoons chopped fresh parsley
5 tablespoons chopped fresh mint
5 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
4 tablespoons capers
2 cloves garlic
salt and ground black pepper to taste
2 tablespoons olive oil
2 onions, sliced
2 potatoes, sliced
2 aubergine, sliced
3 courgette, sliced
3 green peppers, sliced
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Preheat oven to 180 C / Gas 4. Place three of the tomatoes, the 125ml olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato; set aside.
Heat the 2 tablespoons olive oil in a frying pan over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.
Stir together the onions, potatoes, aubergine, courgette, peppers, okra, the reserved chopped tomato and the fresh tomato sauce, and place the mixture in a large baking dish. If needed, stir in a little water so that the vegetables are just covered with sauce.
Bake in the preheated oven until all vegetables are tender, about 1 hour.
While baking, add water if necessary, but keep in mind that you want the food to be relatively dry in the end.