Greek Briami – Oven-baked vegetables

Ingredients for 6 servings:

• 1 eggplant(s)
• 2 zucchinis
• 4 m.-sized potatoes
• 500 g beans, green, broad
• 1 large onion(s)
• 3 cloves garlic, sliced
• e.g. oregano
• salt and pepper
• e.g. olive oil, Greek
• 1 can of tomato paste
• 1 can Pizza tomatoes, 425 ml
• 2 cans of water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cut the well-washed eggplant, zucchini, green beans, and potatoes into bite-sized pieces. Slice the onion into large slices and the garlic into small slices. Coat the bottom of the frying pan with olive oil and add the sliced ​​potatoes and eggplant, stir briefly, and bake in the oven at 200°C fan-assisted oven for about 30 minutes. Meanwhile, add olive oil to a saucepan and sauté the onion and garlic. Add the zucchini and beans. Stir, add 1-2 tablespoons of tomato paste and 1 can of pizza tomatoes, and continue sautéing for 1-2 minutes. Deglaze with 2 cans of water (the measure is the empty tomato can), season with salt, pepper, and oregano, and simmer with the lid half-on for about 20 minutes. Then add the eggplant and potatoes, stir gently, reduce the fan-assisted oven to 160°C, and bake for about 45 minutes. If there’s any leftovers, it tastes great the next day too!