Preparation time: 20 minutes
Cook time: 55 minutes
- 450 g (1 lb) of potatoes, thinly sliced
- 1 large eggplant
- 2 medium zucchinis
- 6 tbsp Filippo Berio Pure Olive Oil
- 2 medium red onions,thickly sliced
- 2 garlic cloves, crushed
- 400 g (14 oz) can chopped tomatoes
- 2 tbsp tomato purée
- Large pinch of sugar
- ½ tsp dried oregano
- 100 g (3 ½ oz) feta cheese
- 1 large egg, beaten
- 150 ml (2/3 cup) Greek style yoghurt
- 25 g (1 oz) freshly gratedParmesan cheese
Pre-heat the oven to 220°C/425°F. Put the potatoes into a pan with boiling water and cook for 5 minutes. Slice the eggplant and zucchini 5 mm thick, place on a large roasting tray. Drain the potatoes, add to the tray and pour over 4 tbsp of the olive oil, toss together and season with salt and pepper.
Place in the oven and roast for 15 minutes. Add the sliced onions, turn the vegetables over and cook a further 10 minutes.
While the vegetables are roasting, heat the remaining oil in a medium frying pan, add the garlic and cook for about 30 seconds, then stir in the tomatoes, add the tomato purée, sugar and oregano and boil for 5 minutes, stirring until thick. Remove from the heat and season with salt and pepper.
Take the roast vegetables from the oven and reduce the temperature to 190°C/375°F. Transfer half of the vegetables to a 1.7 litre ovenproof dish, spoon over half of the tomato sauce, crumble over the feta cheese. Add the rest of the vegetables and tomato sauce.
Mix the egg with the yogurt and Parmesan cheese, spoon over the top, then bake for 30-35 minutes until the top is golden. Stand for 4-5 minutes before serving with a crisp green salad.