Briam –vegetable bake
Ingredients
3 eggplants
4 zucchini
6 potatoes
1 large red onion, sliced
1 can of diced tomatoes or 2 cups fresh tomatoes, diced
1 cup parsley, chopped
1 cup extra virgin olive oil
Method
Cut eggplants into large bite-size pieces and sprinkle with salt. Leave for 30 minutes then rinse and pat dry.
Cut zucchini and potatoes into similar size pieces.
Heat the oven to 180C.
In a fry pan add 2 tbls of the olive oil and the onions and cook until onions are soft. Place the onions, vegetables, tomato and remaining olive oil into a baking dish and season with salt and pepper. Mix and place in the oven, and bake for about 40 minutes, stirring occasionally. Finally, mix through the parsley and let rest for a few minutes before serving.
Serve warm or cold – great the next day!
