Serves 6
Preparation time 45 minutes
Cooking time 45 minutes
- 4 medium eggplants
- 4 medium zucchini
- 4 medium potatoes
- 2 thick carrots
- 1 green and 1 red bell pepper
- 1 long green hot pepper, thinly sliced (optional)
- 1 large onion, thinly sliced
- 1/4 cup (60 ml) olive oil
- 1½ cups (360 ml) tomato juice
- 2-3 cloves garlic, slivered
- 1/4 cup finely chopped parsley
- salt and pepper
Rinse and trim the eggplant and zucchini and cut into large pieces. Lightly salt each and allow to drain in separate colanders for 30 minutes. Rinse and drain on paper towels. Peel the potatoes and carrots, deseed and devein the peppers, and cut all the vegetables into same-size pieces. Lightly fry the vegetables in olive oil and arrange in a large ceramic or glass baking dish. Heat the oil and sauté the onion and garlic, add the tomato juice, salt and pepper and cook until the sauce thickens. Stir in the parsley and pour over the vegetables. Mix lightly and bake the “briami” in a preheated 350°F (175°C ) oven for about 45 minutes or until the vegetables are lightly browned on the surface and the pan liquid has cooked down to the oil. Cover the dish with aluminium foil, if the vegetables are getting brown quick. Serve the dish hot or at room temperature.
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