I’ve made this a few times now and it is really delicious – although it is still really cold in London, this dish reminds me of summers in Greece 🙂 I love the fact it is really delicious, easy to make, and uses up various vegetables that I usually have to hand. Top tip: use over-ripe tomatoes for this dish and not tinned tomatoes, my local shop sells off ripe tomatoes cheaply and it really changes the taste to a naturally sweet one. Be liberal with the olive oil and surprisingly this goes really well with Mujendra., This is a longevity favorite on the Greek island of Ikaria, where locals live 10-15 years longer than us here in the UK!

Ingredients
½ cup of Greek olive oil
2 x red onions, chopped
2 x Cypriot potatoes, sliced into 0.5cm slices
2 x courgette, roughly chopped
1 x carrot, roughly chopped
6-8 x medium very ripe fresh tomatoes
1 x aubergine, roughly chopped
1 x large red pepper, chopped
2 x big garlic cloves, grated
dried oregano – Greek of course!
Salt, pepper

Method
Chop the aubergine nice and chunky and then place in a colander and sprinkle with salt, allow to sit for 30 minutes. Rinse and then pay dry.
Use a large, deep saucepan and add the oil and the chopped onion and saute for about 10 minutes. Now add in the grated garlic and stir.
Add in all the vegetables, oregano, salt, pepper, and squash the ripe tomatoes with your hands and stir everything thoroughly.
On a medium low heat, cook for about 30 minutes until everything is tender. Test and make sure the seasoning is to your liking and if you fancy, drizzle a little more olive oil on top 🙂
Have some nice fresh bread to hand as you will want to mop up the juice!