Briam

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 ¼
hours until vegetables are very tender and a sauce forms in the
pan. This is even better the next day.

One Response to “Briam”

  1. Chile Says:

    This can easily be made fatfree by eliminating the oil and cooking it in a covered dish. It’s the perfect dish for using all those delicious summer vegetables!

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