- 4 elongated aubergines
- 4 zucchini
- 2 oblong green peppers
- 3 medium potatoes
- 2 ripe tomatoes
- ½ can tomato puree
- 2 medium onions, cut into rings
- ½ bunch parsley, finely chopped
- 2 teacups olive oil
- salt
- pepper
- oregano
Wash and thoroughly dry the vegetables. Cut into slices the aubergines, the zucchini, the peppers and the potatoes and place them all in a large deep pan. Preheat the oven for 10 minutes at 180C. In a food processor add the tomatoes, 1 cup of water, the tomato puree and the olive oil, mix the ingredients and pour the mixture in the pan. Add salt, pepper, parsley, a little oregano and stir so that the sauce covers touches all the ingredients. Bake at 200 degrees C, for one and a half hour. Checke periodically to see if there is enough sauce in the pan and if needed add some water or cover the pan with some foil to avoid evaporation. The last 10 minutes of cooking place the pan in a higher position inside the oven, so that your food becomes more crispy. After that you are ready to serve your Briam accompanied with feta cheese and white wine.