Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 3/16 pounds | Potatoes |
| 2 3/16 pounds | Medium-sized courgettes (zuchinni) |
| 1⅛ pounds | Fresh tomatoes |
| 6 | Garlic cloves finely chopped |
| 1 small | Bunch parsley finely chopped |
| 1½ cup | Oil |
| Salt | |
| Pepper |
Wash the potatoes and cut them into round slices. Clean and wash the courgettes and cut them lengthwise into slices. Spread one layer of potatoes in a medium-sized baking tin. Salt and pepper them. On top, spread a layer of courgettes and salt and pepper them too, then sprinkle on half of the chopped parsley. Spread 3 of the finely chopped garlic cloves on the courgettes. Skin the tomatoes, add some more courgettes with the pulp of the tomato and continue putting a layer in turn; potato then courgette, the parsley, the garlic and the tomato, making sure each layer is evenly spread. Then salt and pepper it all. Add the oil and 2-3 cups of water.
Bake in the oven for about 1 hour.
Variation: If wished, you can replace half of the courgettes with aubergines [eggplant].
Source: The Greek Cookery Book - by Sofia Souli - (English version) Typed for you by Karen Mintzias Submitted By BARRY WEINSTEIN On 03-28-95