Briam

Ingredients

• 3 potatoes, sliced
• 2 zucchini, sliced
• 1 eggplant, cubed
• 2 bell peppers, sliced
• 2 red onions, sliced
• 4 garlic cloves, sliced
• 400 g (14 oz) grated or crushed tomatoes
• 120 ml (½ cup) olive oil
• 1 tsp oregano
• Parsley, salt and pepper

Method

1. Toss all the vegetables in a large baking dish with the garlic, tomatoes, oil, oregano, salt and pepper.
2. Add 120 ml (½ cup) water and spread evenly.
3. Bake at 190°C (375°F) for about 1¼ hours, stirring once halfway, until soft and caramelized at the edges.
4. Scatter parsley and let it rest 10 minutes.

Tip. Greek cooks will tell you briam is better lukewarm than hot.