During our summer holidays, we used to prepare this classic dish early in the morning. We would leave it with the village baker on our way to the beach, then pick it up baked on the way home. The top was always a little burned, but that did not spoil the taste.
Don’t be appalled by the amount of olive oil in the recipe. The vegetables need it to cook, otherwise they will be dry and tasteless. You don’t need to eat it all—you can leave most of it in the pan by serving the vegetables with a slotted spoon.
Serve with fresh Country Bread and feta cheese.
Sprinkle the eggplant and zucchini slices with salt and place in a colander. Let drain for 30 minutes, then rinse and drain on paper towels.
In a skillet, heat
Oil an earthenware baking dish. Arrange alternating slices of potato, eggplant, and zucchini in rows, letting each slice overlap the previous one by two-thirds. Scatter the bell pepper between the rows of the vegetables and sprinkle with the oregano. Pour the tomato puree over the vegetables, season with salt, and top with the rest of the olive oil.
Serve warm or cold.
© 1993 All rights reserved. Published by Echo Point.