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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!
Excellent briam! We had it for dinner last night with feta and fresh baked bread, and everyone loved it. I used a yellow bell pepper instead the red and this was the onley change I mad. Thanks Engrossed!
This is very close to my adopted Briam New and Improved ! ! Melt in Your Mouth Good!. I do prefer a lot more garlic and a lot less oil. Was yummy! Thanks for bringing it to my table again.