July 2, 2008
Briam
Lorraine Glazar, Tucson CSA
1 small or three baby or Japanese eggplants, chopped into one inch
cubes
1 bell pepper, green or red, cored, seeded and cut into one-inch
pieces (substitute roasted chile from the freezer)
1 pound potatoes, cut into one-inch cubes, peeled if needed (not
generally needed for our CSA potatoes)
1 pound zucchini or other summer squash, cut into one-inch
cubes
1 large red or yellow onion, cut into one-inch cubes
1 pound tomatoes, chopped, or one 15 ounce can diced tomatoes,
undrained
1/2 teaspoon ground nutmeg
1 bay leaf
1/4 cup chopped fresh oregano, or 1 and 1/2 teaspoons dried
2 tablespoons olive oil
Kosher salt and fresh ground black pepper
Preheat oven to 375 degrees. Mix all the ingredients together in
a large mixing bowl. Put into a large non-reactive (i.e., not
metal ) baking dish. Bake, uncovered, stirring occasionally, 1 ΒΌ
hours until vegetables are very tender and a sauce forms in the
pan. This is even better the next day.
