Name: Briam
Ingredients: 4 small eggplants, cubed; 4 medium potatoes, peeled and cubed; 3 zucchinis, cubed; 3 tomatoes, grated on large side of box-grater (for tomato pulp); 1 large tomato, 6 thin slices; 2 or 3 cloves of garlic, largely chopped; ½ cup of Fancy Peasant GEVOO; ½ hot pepper, diced; Flat leaf parsley, chopped; Oregano; Salt and pepper

Μπριάμ

Briam

In the summer, whether in Greece or Southampton, we pick all the tomatoes, potatoes, dill, green onion, and flat-leaf parsley that we can from our gardens and bake the rainbow.

Ingredients:

4 small eggplants, cubed
4 medium potatoes, peeled and cubed
3 zucchinis, cubed
3 tomatoes, grated on large side of box-grater (for tomato pulp)
1 large tomato, 6 thin slices
2 or 3 cloves of garlic, largely chopped
½ cup of Fancy Peasant GEVOO
½ hot pepper, diced
Flat leaf parsley, chopped
Oregano
Salt and pepper

What you'll need

1L Everything Olive Oil $49

Method:

Preheat oven to 400°F
Add eggplant, potato, zucchini, hot pepper, garlic, olive oil, salt and pepper to large mixing bowl
Heat a large pan on medium-high heat and lightly sauté vegetables
*should not be crowded, so best done in batches
Add sautéed vegetables to a 15x11” pan
Layer sliced tomato, and top with tomato pulp, oregano, flat parsley, salt, pepper, and a drizzle of olive oil.
Bake for 1 hour.