Baked Vegetable Medley Greek Recipe

Ingredients

• 1 x eggplant
• ends trimmed
• 1/2 c. extra virgin olive oil
• plus
• 2 Tbsp. extra virgin olive oil
• 2 x red onions and thinly sliced
• 2 x cloves garlic
• chopped
• 5 x potatoes
• peeled and cut into 1/4-inch rounds
• 2 lrg zucchini
• cut into 1/4-inch rounds
• 2 lrg green bell peppers
• seeded and cut into 1/4-inch rings
• 2 Tbsp. minced fresh marjoram
• 1/4 tsp salt
• or possibly to taste Freshly grnd pepper
• 15 ounce plum tomatoes
• peeled and minced

Instructions

1. Cut eggplant in half lengthwise; cut into 1/4-inch thick semi-circles.
2. Place eggplant in colander; sprinkle each layer generously with salt.
3. Place plate over eggplant and place weight (such as soup cans) on top.
4. Let drain 1 hour.
5. Rinse; drain well, squeezing gently to remove excess liquid.
6. Pat dry.
7. Heat oven to 375 degrees.
8. Heat 2 Tbsp.
9. of the extra virgin olive oil in large skillet over medium heat.
10. Add in onions and garlic; cook, stirring often, till soft and translucent/soft, about 10 min.
11. Spread one-third of onions and garlic on bottom of lightly oiled large, deep earthenware baking dish.
12. Place half the potatoes, zucchini, eggplant and pepper rings in one overlapping layer on top of onions.
13. Season with marjoram, salt and pepper.
14. Spread another third of the onions over first layer and top with half the tomatoes.
15. Drizzle 1/4 c. of extra virgin olive oil over tomatoes.
16. Repeat with remaining ingredients.
17. Cover baking dish loosely with aluminum foil.
18. Bake till all vegetables are tender, about 1 hour and 15 min.
19. Let cold 15 min before slicing.