Ingredients

• 500 g potatoes
• 600 g zucchini (3 smaller ones)
• 1 eggplant
• 2 tomatoes
• 1 onion
• 2 cloves garlic
• 4 tablespoons extra virgin olive oil
• fresh oregano
• 200 g feta cheese

Preparation

1. Grease a 20 x 30 cm ovenproof dish, or a large round one, with olive oil. Layer the vegetables one by one as described below, interspersing them with garlic and fresh oregano leaves, seasoning with salt and pepper, and drizzling with olive oil.
2. Arrange the peeled, sliced potatoes on the very bottom. Add a few slices of peeled garlic, season with salt, drizzle with olive oil, and sprinkle with oregano leaves. Then add half of the sliced zucchini.
3. Add the sliced eggplant and a few slices of garlic, season with salt, pepper and oregano, and drizzle with olive oil. Add the rest of the sliced zucchini, the chopped onion, and the remaining garlic. Season with salt, pepper, oregano and olive oil.
4. Finally, top with tomato slices and season again with salt, pepper, oregano and olive oil. Place in an oven preheated to 200°C and bake for 1 1/2 hours. After baking, add the feta cheese and garnish with fresh oregano leaves. Drizzle with extra olive oil.