This is a dish, made with variety of fresh vegetables, produced in our summer garden.
Chop zukkini, eggplant and potatos in big cubes. Deep fry them, and place them in an oven tray. Chop the onion, and simmer it in a frying pan using 1/2 cup of olive oil. Cut the carrot and parsley, and add all to the oven tray. Sprinkle one teaspoon of salt, and 1/2 tea spoon of pepper over the vegetables. Add a can of chopped tomatos, and 2 spoons of tomato paste, disolved in 3 cups of water. Bake them all in the oven for one hour in medium temperature. If you wish, shortly before taking it out of the oven, sprinkle some small pieces of feta cheese on top of the vegetables.