Get this recipe and more on my website: http://www.dimitrasdishes.com/recipes/briam-tourlou-tourlou-greek-style-ratatouilleServes 5:1 Chinese eggplant2 zucchinis2 small potatoes, peeled1 medium onion, peeled4 mushrooms1 cup crumbled feta cheeseFor the tomato sauce:1 cup crushed tomatoes2-3 minced garlic cloves1 teaspoon dried oregano1 teaspoon sugar (depending on the acidity of tomatoes may need more or less)4 Kalamata olives, choppedsalt to tastepinch of crushed red pepper flakesFor the herbed oil:1/2 cup olive oil1 tablespoon finely chopped rosemary (or dried oregano)salt to tastePreheat oven to 425 degrees Fahrenheit, 218 degrees Celsius.Slice all of the vegetables very thin using a mandolin if you have one. Set it to the 1/32 inch setting.Bring water to a boil in a small sauce pan and add 1 teaspoon of salt. Boil the potato slices 3-4 minutes. They will be par boiled and will continue to bake in the oven with the rest of the vegetables. Potatoes take longer to cook so this step will assure all of the vegetable bake evenly. Drain the potatoes and cool until they can be easily handled.Combine all of the tomato sauce ingredients in the baking dish. I used an 8x8 inch square ceramic pan.Adjust the seasoning to your liking and stir to combine all of the ingredients.Arrange the vegetables by creating 3 rows. use the remaining vegetables to fill in the loose spaces.Mix all of the herb oil ingredients together well to combine and brush onto the vegetables.Cover with foil and place onto a sheet pan to make it safe and easy to take in and out of the oven.Bake 40 minutes. Remove foil, sprinkle the crumbled feta onto the vegetables and return to the oven. Raise oven temperature to 450 -475 degrees Fahrenheit, 232 -246 degrees Celsius. Bake 15-20 minutes more until the sauce is bubbling from underneath and the vegetables are golden and somewhat caramelized.Allow to cool. This dish tastes best at room temperature with some delicious toasted bread.Enjoy!Note: To make ahead just make the sauce and layer the vegetables over it. Cover with plastic wrap and refrigerate until the next day. Remove the plastic and brush with the herbed oil. Bake in your preheated oven following the rest of the directions. This can be done one day before.Official Facebook Page: https://www.facebook.com/dimitrasdishesInstagram: https://www.instagram.com/dimitras.dishes/Pinterest: https://www.pinterest.com/dimitrasdis0637/Twitter: https://twitter.com/DimitrasDishesHere are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)My cutting board: http://amzn.to/2e2p8EDKitchen Aid Mixer: http://amzn.to/2dQXU0bFood Processor: http://amzn.to/2eXcvZdMicroplane: http://amzn.to/2eL2vToMadeleine Pan: http://amzn.to/2dQU1smCheesecake Pan: http://amzn.to/2eXaGeQVitamix Blender: http://amzn.to/2eXcvbHNonstick pan: http://amzn.to/2eL804tCast iron pan: http://amzn.to/2dQYfjsPastry Bag: http://amzn.to/2e2v0xDHalf sheet baking pans: http://amzn.to/2fcv7cDThanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!