Briam

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

INGREDIENTS:

• 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 GEVOO

• ½ hot pepper, diced 

• Flat leaf parsley, chopped

• Oregano

• Salt & pepper

METHOD:

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.