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A plate with greek Ratatouille

Briam, the Greek ratatouille

The Greek version of ratatouille is called briam and it’s delicious, full of hearty veggies and extra virgin olive oil goodness.
Course Main
Cuisine Greek
Prep Time 30 minutes
Cook Time 2 hours
Servings 8
Calories 378kcal
Author by Jenny Skrapaliori Graves


  • 1 onion halved and sliced
  • 1 large eggplant cut in ¼ inch slices/coins, if too big cut slice in half.
  • 1 large zucchini or 2 medium ones, cut in ¼ inch slices/coins
  • 5-6 potatoes medium size, sliced in ⅙ inch slices
  • 14 oz tomatoes crushed, I used Custarosso
  • 5-6 garlic cloves sliced thick
  • 1 cup olive oil extra virgin
  • fresh thyme leaves
  • Greek oregano
  • sea salt
  • freshly ground pepper
  • 1 cup broth can be chicken or veggie, if not available use water

For serving

  • parmesan cheese shavings optional
  • fresh thyme leaves optional
  • red chili pepper flakes optional


  • Preheat the oven to 350 F
  • Prepare your vegetables. Slice the zucchini and eggplant and potatoes into coins, if the eggplant is too large, cut eggplant coins in half.
  • Thickly slice the garlic and halve and slice the onion.
  • Add all the veggies in a large bowl (or you can use the baking pan), season with salt and pepper, a generous pinch of oregano. Add half the oilve oil all over. Mix gently.
  • In a large baking pan, start roughly stacking the veggies upwards. Mix them together, as you stack.
  • Place tomatoes in a bowl, crush them with your hand and add them between the vegetables. Add another generous pinch of oregano and season again with salt and freshly ground pepper.
  • Add the rest of the olive oil, the broth (or water) and stuff the thyme sprigs between the veggies.
  • Cover with aluminum foil and bake for at least two hours. Remove cover after an hour. Remove from heat, let it sit for 20 min and adjust salt and pepper to taste.


  • Check the food while cooking to make sure it is done to your liking. The potatoes need to be fully cooked, soft, and buttery with crispy edges. Don't disturb the veggies while they cook too much; that way, the zucchini and eggplant will retain their shape. The sauce should not be thin and watery. You want all the flavors mellow out from the herbs, tomatoes, and olive oil and are slightly sweet, savory, and delicious.
  • You can add sliced bell peppers in the mix, yellow squash, and even mushrooms. 
  • In Greece, we usually use fresh crushed tomatoes, but I don't mind using good-quality canned tomatoes. If using conventional canned tomatoes, consider mixing a tsp of sugar in the tomatoes before adding to the food. If using canned San Marzano tomatoes dip, like Gustarosso, there is no need to add any sugar. 
  • You can substitute sugar for honey.
  • Best served warm or at room temperature. Make sure you have lots of bread, the sauce is irresistible :-)
  • For serving, sprinkle red chili pepper flakes all over, some thyme leaves, and parmesan shavings. 
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on its products.


Calories: 378kcal | Carbohydrates: 32g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 132mg | Potassium: 901mg | Fiber: 6g | Sugar: 6g | Vitamin A: 538IU | Vitamin C: 40mg | Calcium: 37mg | Iron: 1mg