Greek Ratatouille Serving Size - 5 Prepared By - DnD Recipe Rating
			600g courgettes cut into 3cm oblong pieces 600g large or oblong aubergines cut into cubes, similar in size with the courgettes 4-5 large very ripe tomatoes grated, or pulsed in a blender (no skins) 2 green peppers cut into pieces 2 large boiling potatoes cut into medium-sized wedges 2 medium -sized onions, chopped or grated 1 garlic clove, finely chopped 1 tbsp tomato paste diluted in a bit of water chopped parsley and /or mint, as much as you want 1/2 cup olive oil salt, freshly ground black pepper
			Heat the olive oil in a large pot and saute the aubergines over medium heat for 3-4 minutes. Add the chopped onion. Give everything a stir and wait until the onion softens a bit, 3-4 minutes. Add the rest of the ingredients (potatoes, courgettes, pepper, garlic, tomato and paste) apart from the parsley/mint and let everything simmer for 45mins to an hour until the sauce thickens and there are no extra (annoying) liquids. Sometimes you might need to add some extra water, so keep an eye on the pot. Season well and finally add the chopped parsley/mint. Vegetables should be soft but firm. Usually the aubergines are softer and the courgettes hold a bite, but I find that texture differences interesting. Enjoy this wonderful summery dish either in room temperature or cold together with some feta cheese and fresh bread.