Prep 20 mins
Cook 2 hrs
I came across this recipe in the most serendipitous manner...on my way to work going 50 mph I saw some trash blowing across the road...it got stuck to my car and I could hear it fluttering all the way to work. When I got out of my car I found a piece of newspaper stuck to my front grill. I took it off and what was it? A torn out page from a week old newspaper that has 4 yummy sounding recipes! Wow. I feel obligated to post them now. When I try this one I'll probably increase the lemon juice and use the zest. I'll also use extra garlic and add fresh oregano and crumbled feta cheese when it's almost done.
- 2 lbs tomatoes, peeled and chopped (I think canned diced tomatoes would work)
- salt and pepper, to taste
- 1 lb potato, peeled and sliced into rounds
- 1 lb zucchini, peeled and sliced into rounds
- 1 lb eggplant, peeled and sliced into rounds (globe or Japanese)
- 1 cup onion, sliced
- 2 fresh garlic cloves, chopped
- 1 sweet red pepper, sliced
- 2 tablespoons fresh parsley, chopped
- 1⁄2-1 1⁄2 cup olive oil (recipe calls for 1 1/2 cups!!!)
- 1 lemon, juice of
- Preheat oven to 250°F (it says 2500!, I think it was a typo).
- Spread half of the tomatoes in an oiled roasting pan.
- Lightly salt and pepper the tomatoes in the pan; spread the potatoes, zucchini, eggplant, onions and red pepper over them. Add a little more salt and pepper.
- Mix the garlic and parsley together and sprinkle over the vegetables.
- Top with remaining tomatoes.
- Pour oil over the top to coat and sprinkle with lemon juice.
- Bake for 1 1/2- 2 hours, adding a little water if necessary.
This was great - and it did work with tinned tomatoes (fresh ones here are out of season & taste gross). I used a bit more red pepper and a bit less zucchini but it didn't matter. It smelled heavenly when cooking. I did cut back on the olive oil but I don't think that mattered, and I did add more garlic (but that's because we're garlic fiends). Made for ZWT4
Liked this very much. It is quite different from the version of Briami I make, but we enjoyed the addition of eggplant and red pepper. One of my favourite veggie meals - goes really well with feta cheese, olives, crusty bread to dip in juices and a glass of wine, of course.
Another one of those recipes that I was a little hesitant about, but plowed ahead with it anyway, & surprise, surprise I really liked it! I did take note of suggestions made by 'the chef' as well as some reviewers, & I used another tablespoon of minced garlic, used the juice [& zest] from 2 smallish lemons, & probably didn't use even 1/2 cup of olive oil [went by looks alone!]. Oh, yes, & I decreased the amount of eggplant while increasing the potatoes & zucchini! Anyway, like I said, the result, for me, was very satisfying! Thanks for the recipe post!