Briami (The Greek Ratatouille)

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

Crispy potatoes, zucchini, eggplant, onion, tomato and bell peppers, roasted in olive oil. Eat it with feta cheese and fresh bread.

4 medium potatoes

1 cup chopped tomatoes or sliced or cherry tomatoes

3 to 4 eggplants

4 to 5 zucchini

1 to 2 onions

2 peppers optional

3 cloves garlic chopped

2 tablespoons tomato paste

About a cup of olive oil

About a cup of water

2 tablespoons dry mint

2 tablespoons oregano

¼ cup parsley

Salt/Pepper

Directions at olivetomato.com

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