Food By Maria

Preheat the oven to 400F.

Mix together the 3 cups diced tomatoes, garlic, 6 tbsp olive oil, 1 1/2 tsp salt, 3/4 tsp pepper and 1 tbsp dried oregano.

To the bottom of a 12 inch pie plate (or other baking dish) add 2 cups of the diced tomatoes mixture and spread over the bottom of the dish.

Arrange the sliced eggplant, sliced zucchini and potato slices in rows or in a circular pattern. Season the vegetables by drizzling over 1/4 cup olive oil, 1 tsp salt and 1/4 tsp pepper.

Spread the rest of the diced tomatoes mixture over the vegetables followed by the chopped fresh tomatoes.

Cover the dish with foil and bake for 45 minutes. Then, remove the foil and bake 15 more minutes unti bubbling and the potatoes are cooked through. Let sit for 5-10 minutes before serving.

Serve topped with crumbled feta cheese and pieces of pita bread.