Bitsys Kitchen. Greek Ratatouille

Greek "ratatouille"
2 lb potatoes, sliced into rounds 2 lb zucchini, sliced lengthwise 1 small eggplant, peeled and finely diced 1 lb tomatoes, skinned and chopped 6 cloves of garlic - or to taste, finely chopped	1 bunch parsley, finely chopped 3/4 C oil about 2 C water salt and pepper add ground pimento to taste, optional

Cover bottom of lightly oiled (or non-stick), medium -sized baking dish with layer of potato slices and season. Add layer of zucchini slices, season and sprinkle with parsley Add layer of eggplant, half the garlic, half the tomato, more zucchini. Repeat each step. Pour on remaining oil, and add enough water just to cover. Bake uncovered in low medium oven for 45 min, or until the potatoes are fork tender.