The Greek version of ratatouille is called briam and it’s delicious, full of hearty veggies and extra virgin olive oil goodness. Pair it with good feta cheese and crusty bread to dip in the sauce!
- 1 onion halved and sliced
- 1 eggplant cut in 1/3 inch slices
- 1 green zucchini cut in 1/3 inch slices
- 1 yellow squash cut in 1/3 inch slices
- 5–6 medium potatoes sliced in 1/6 inch slices
- 1 cup cherry tomatoes
- 28 0z crushed Tomatoes
- 3–4 garlic cloves smashed
- 1 cup olive oil
- Fresh thyme leaves
- Greek oregano
- 1 tbs honey
- Fresh ground pepper
- 1 cup broth – can be chicken or veggie
- Preheat the oven to 350 F
- Arrange the eggplant slices in a baking sheet, sprinkle some olive oil and season with salt and pepper. Bake for 15 min. Remove from oven and add the eggplant to a large baking pan. You can also prepare them using the method used for the potatoes and the squash/zucchini slices (See step 4).
- Season the potatoes, the zucchini and the squash with salt and pepper,
- Add a couple of tbsp of olive oil in a sauté pan. In medium heat sauté the potato slices, 4-5 at a time for about 2-3 minutes each side. Remove from pan and add potatoes to the baking pan. Repeat until all potatoes are done. Repeat same process for the zucchini and squash slices. Add everything to the baking pan.
- Add 2 tbsp olive oil to the sauté pan. Sauté the onion slices and the garlic for 1-2 minutes. Add the cherry tomatoes and the thyme leaves. Season with salt and pepper. Mix everything together gently. Sauté for another 2-3 minutes. Add tomatoes and onions to the baking pan.
- Gently mix everything together. Add the crushed tomatoes, the broth and the honey. Add 1/3 cup of olive oil. Mix everything together and bake for 2 hours. Half way, mix everything gently together again.
Serve with feta cheese and crusty warm bread.
Briam is even better the next day. Enjoy!
Keywords: Greek food, greek ratatouille, greek recipe, eggplant recipe