The Greek Briam is a first cousin of the French ratatouille, the Spanish pisto, the Italian caponata and many other vegetable stews present in Mediterranean cuisine. It is very easy to make, it is usually eaten cold or at room temperature - sometimes also hot, but they are the least - and it is accompanied with feta cheese for that Greek touch.
INGREDIENTS :
- Half a kilo (1.1 lbs) of potatoes
- Half a kilo (1.1 lbs) of courgettes
- Half a kilo (1.1 lbs) of aubergines
- 1 purple onion (sweet)
- 2 large ripe tomatoes
- 2 green peppers to fry
- 1 clove garlic
- Parsley
- 5 tablespoons of extra virgin olive oil
- Half a liter of water
- Salt
- Pepper
- feta cheese (to taste)
Cut the potatoes, courgettes and aubergines into medallions half a centimeter (0.2 inches) thick. We are placing them in a source that can go in the oven and that we have previously covered with a little oil. Some prefer to do it in disorder, others taking care of the potato-zucchini-aubergine alternation (like in the photo above).
Cut the onion into julienne strips and cover the vegetables with it. Chop the garlic clove and sprinkle it in turn. Peel the tomatoes, remove the seeds and chop them very finely, pouring it in turn over the vegetables. Season with salt and pepper, sprinkle with a little parsley and add the rest of the oil, making sure that it covers the vegetables well, and then pour in the half liter of water.
We introduce in the oven preheated to 190 degrees (375 F), remaining in it for an hour or until the water has evaporated, leaving only the oil.
Let cool and serve with portions of feta cheese.
It's really yummy and healthy.