Ratatouille

• 3 medium-sized eggplants (soaked in water to lose their bitterness)
• 3 medium-sized zucchinis, roundly sliced
• 2 medium-sized potatoes, roundly sliced
• 2 small green and 2 small red peppers, sliced
• 2 medium-sized onions, chopped
• 2 garlic cloves
• 1 kg of tomatoes, peeled and chopped
• 1/2 cup of olive oil
• 1 tablespoon of vinegar
• 1 tablespoon of parsley, chopped
• salt and pepper

Mix all vegetables in a large bowl and add salt and pepper, olive oil and vinegar.

Place on an oven pan and cover with baking paper.

Bake in a preheated oven and before finish cooking, remove the baking paper, add parsley and lower the heat.