INGREDIENTS
1
Aubergine, large
12
Cherry tomatoes
5
Courgettes
1/2
bunch Flat-leaf parsley, fresh
3 cloves
Garlic
1
Onion, large
1 tbsp
Oregano, dried
800 g
Potatoes, large
300 g
Tomato passata
6
Tomatoes, medium
150 milliliters
Olive oil plus, extra-virgin