Briam

Briam

This Greek-style ratatouille is roasted with potatoes and lots of dried herbs. Great as an accompaniment to roast lamb or simply eat warm straight out of the oven with a slab of feta cheese and crusty bread. Tastes even better the next day and is perfect for batch-freezing. Traditionally, all the vegetables are chopped up, not too thinly, and simply put in a roasting dish but I prefer to sauté them all separately before combining so they are all uniformly pre-cooked. You can also add carrots and ripe tomatoes and various fresh herbs if you like. Note, you’ll need plenty of olive oil to sauté all the vegetables and a decent slug of vinegar!
Serves 6-8
3 aubergines, halved then sliced

5 courgettes, sliced or chopped
4 red peppers, deseeded then roughly chopped
4 onions, thickly sliced
4 garlic cloves, peeled and sliced
4 medium sized potatoes, peeled and roughly chopped
4-5 bay leaves
Small handful flat-leaf parsley, including stems, chopped
Extra-virgin olive oil for frying
sea salt
freshly ground black pepper
1 jar or tin peeled tomatoes
½ jar tomato passata
1 tbsp dried oregano
1/2 tbsp dried mint
1 tbsp dried savory or marjoram
generous slug of Saffron vinegar (or other red wine vinegar)

  1. Heat some olive oil in a large pan and sauté the aubergines, in batches, for about 6-8 minutes, turning once and adding more olive oil if necessary, until softened and golden brown. Season with some pepper and transfer to a bowl.
  2. Heat some more of the olive oil in a large pan and sauté the courgettes and dried mint, in batches, for about 4-5 minutes, turning once and adding more olive oil if necessary, until softened and golden brown. Transfer to a bowl.
  3. Heat some more of the olive oil in a large pan and sauté the red peppers and parsley, in batches, for about 6-8 minutes, turning once and adding more olive oil if necessary, until softened and golden brown. Add the vinegar to deglaze the pan then transfer to a bowl.
  4. Heat some more of the olive oil in a large pan and sauté the garlic and onions and dried marjoram, in batches, for about 4-5 minutes, until softened then transfer to a bowl.
  5. Heat some more of the olive oil in a large pan and sauté the potatoes, dried oregano, bay leaves and fresh or dried savory, in batches, for about 6-8 minutes, until softened. Add 100ml water and season with sea salt and continue to cook for 2-3 minutes then transfer to a bowl.
  6. Combine all the vegetables in a large roasting dish, add the peeled tomatoes breaking them down a bit with a wooden spoon, and the passata. Sprinkle with a little sea salt and dried oregano then roast in the oven at 200C for 1 ½ hours. Serve warm or cold.

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