Briami - Greek Vegetable Casserole

(10 votes)

1 eggplant
2 pounds zucchini
4 medium potatoes
2 green peppers
1 red pepper
2 medium onions
1 cup olive oil
4 medium tomatoes
2 garlic cloves
1 teaspoon sugar
salt and pepper, to taste

(1) Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite sized chunks (do not peel the zucchini or the eggplant). Remove the stems and seeds from the peppers and slice them into strips. Peel and slice the onions. Dice the tomatoes.

(2) Sauté' the vegetables except the tomatoes in the olive oil in small batches. Sauté' each batch for 2 or 3 minutes, then remove from the pan, trying to drain some of the oil so that enough oil is left for the next batch. When you're done, most (if not all) of the oil should be gone from the pan.

(3) Place the sautéed vegetables in a baking dish and toss them briefly so that you won't get only one kind of vegetable in one place.

(4) Add the tomatoes into the pan and sauté' for a couple of minutes. Crush the garlic and add to the tomatoes. Add the sugar, salt and pepper to taste and simmer for another minute.

(5) Pour the tomato sauce on top of the vegetables and bake at 350 degrees F or until the vegetables are tender.

(6) Serve with plenty of fresh bread and, if you like, some feta cheese on the side.


I saute all the vegetables, in a little olive oil, in a big soup pot; then I add water, 2 cans of fire-roasted tomatoes and a little boullion, and vary the spices. My husband have this soup every day for lunch-YUM!
Anonymous, Location not stated.

I bought a ton of little eggplants, one dark, the rest lighter and one purple/white. When I got home, I wondered what I was thinking! I need eggplant recipes. I love moussaka, but dont have everything for that. This recipe I have all the ingredients...from the farmer's market. Looks like it is a winner; am going to make it today. ty for having the recipes on here. wish i could get them to my email.
Kajern, Flint

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