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In the summer, whether in Greece or Southampton, we pick all the tomatoes, potatoes, dill, green onion, and flat-leaf parsley that we can from our gardens and bake the rainbow.



  • 4 small eggplants, cubed
  • 4 medium potatoes, peeled and cubed
  • 3 zucchinis, cubed
  • 3 tomatoes, grated on large side of box-grater (for tomato pulp)
  • 1 large tomato, 6 thin slices
  • 2 or 3 cloves of garlic, largely chopped
  • ½ cup of Fancy Peasant GEVOO
  • ½ hot pepper, diced
  • Flat leaf parsley, chopped
  • Oregano
  • Salt and pepper


  1. Preheat oven to 400°F
  2. Add eggplant, potato, zucchini, hot pepper, garlic, olive oil, salt and pepper to large mixing bowl
  3. Heat a large pan on medium-high heat and lightly sauté vegetables
    *should not be crowded, so best done in batches
  4. Add sautéed vegetables to a 15x11” pan
  5. Layer sliced tomato, and top with tomato pulp, oregano, flat parsley, salt, pepper, and a drizzle of olive oil.
  6. Bake for 1 hour.