Briam – Greek Mixed Vegetables
Ingredients
- Extra-virgin olive oil, plus extra if required - 1/2 cup
- Large eggplant, sliced lengthwise once, then cut into thick slices (half round shape) - 1
- Large onion, thinly sliced - 1
- Garlic cloves, sliced - 3
- Potatoes (about 4 medium) cut into 1/2 inch cubes - 1 1/2
- Medium tomatoes, thinly sliced - 6
- Cherry tomatoes - 12
- Small zucchini, sliced into rounds - 5
- Tomato passata (can substitute with tomato puree) - 1 1/4 cups
- Water - 1 cup
- Dried oregano - 1 Tbs
- Flat-leaf parsley, finely chopped - 2 Tbs
- Salt and fresh ground pepper - To Taste
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Heat 2 tablespoons olive oil in a frying pan over medium heat and cook the eggplant in batches, adding more oil if necessary, for 5–7 minutes, until softened and golden. Using a slotted spoon, transfer to a large bowl.
- Add the onion and garlic to the pan, with a little more oil if necessary, and sauté for 5 minutes, until softened. Transfer to the bowl with the eggplant.
- Add the potato, tomatoes, zucchini, passata and 1 cup water to the bowl. Sprinkle with oregano and parsley and season generously with salt and ground black pepper. Combine well with your hands and transfer to a large ovenproof dish. Drizzle with any remaining oil.
- Bake for 30 minutes.
- Turn oven down to 400 degrees. Bake for another 20–30 minutes, or until the top has browned and vegetables are tender. Allow to cool slightly before serving.