Baked Eggplant and Zucchini with Tomato and Feta

Step by step

Method

1. 01

   Preheat your oven to 200 degrees Celsius.

2. 02

   In a large baking dish, combine the cubed eggplant and zucchini.

3. 03

   Add the crushed tomato, olive oil, dried oregano, salt, and black pepper to the vegetables. Stir well to ensure everything is evenly coated. If the mixture seems too thick, you may add up to 100 grams of water.

4. 04

   Cover the baking dish with foil and bake for 25 minutes.

5. 05

   Remove the foil, stir gently, and continue to bake uncovered for another 10 minutes, or until the vegetables are tender and the sauce has slightly thickened.

6. 06

   Remove from the oven, sprinkle generously with crumbled feta cheese and fresh chopped parsley before serving.