Greek Vegetable Briam - cooking recipe

Ingredients

3 -4 medium potatoes, unpeeled and sliced 1/2-inch thick
1 medium eggplant, peeled and sliced in 3/4-1-inch rounds
2 -3 tablespoons olive oil
1 large onion, chopped
1 (28 ounce) can diced tomatoes, undrained
2 small zucchini, sliced in 1/4-inch thick half-moons
1/4 cup fresh parsley, chopped or 1/4 cup dried parsley
1 teaspoon salt
1 teaspoon dried basil (or 1 tbsp fresh basil)
1 teaspoon dill weed
1 teaspoon dried thyme (or 1 tbsp fresh thyme, chopped)
1 dash cayenne pepper (or to taste)
1 -2 teaspoon dried peppermint (or 1-2 tbsp fresh peppermint, chopped)
10 -14 ounces feta cheese, crumbled

Preparation

Steam (or microwave) the potatoes until fairly tender.
Bake the eggplant in a 350 degree oven until tender.
Saute the onion for two minutes in the hot oil.
Chop the tender eggplant and mix it with the sauteed onion and remaining ingredients, ecept for the feta cheese.
Spread mixture into a 9x13-inch baking pan and cover with the feta cheese. Press the cheese firmly into the top of the mixtured.
Bake at 375 degrees for 55-70 minutes until tender throughout.