- Mix the tomato juice with the water, grated onion, basil, sugar, and season with salt and pepper.
- Pour half of the sauce into the base of a round non-stick PaL baking pan.
- Slice the vegetables into thin 2.5 cm slices.
- Arrange the vegetables vertically in alternating layers around the edge of the pan and pour the remaining sauce on top.
- Season with salt and pepper, drizzle with olive oil, and cover the pan with aluminum foil.
- Bake at 230°C (450°F) for 35 minutes, then remove the foil and bake for another 10 minutes, until the vegetables are nicely browned.
Greek Ratatouille



You will need
6-7 ripe tomatoes
3 potatoes
4 eggplants
3 zucchinis
1 onion (grated)
400g concentrated tomato juice
100g water
2 tbsp finely chopped basil
1 tbsp sugar
7 tbsp olive oil
Salt & pepper
Directions
5
SERVES
15'
PREPARATION TIME
50'
COOKING TIME