Baked Summer Vegetables - Briam

Ingredients:

1 fresh purple eggplant - quartered lengthwise and sliced into 1 inch pieces
1 fresh red pepper - cut into 2 inch chunks
2 large yellow flesh potatoes- cut into 2 inch chunks
2 medium sized tomatoes - blanched and peeled, also cut into 2 inch chunks
7 or 8 whole garlic cloves - crushed
3 tbsp. olive oil
1 tbsp. tomato paste
1 1/2 cups water
1/2 tsp. ground cumin
1 tsp. dried oregano
1/4 cup chopped parsley
1/4 cup extra virgin olive oil
salt & black pepper to taste

Method:

 Place a large saute pan on medium heat and add the olive oil. Then add the garlic, tomato paste and eggplant. Stir together and saute until the eggplant begins to soften - approx. 4 or 5 minutes. Add this mixture to a 12 inch baking dish along with the uncooked potatoes, red pepper and tomatoes. Season with the cumin, oregano, parsley, extra virgin olive oil and salt and pepper to taste. Mix well. Deglaze the saute pan with the water on medium heat until all the residue lifts from the pan. Add the deglazed water to the baking dish and cover with foil. Bake at 375 F for one hour. Remove the foil and continue baking for another 30-40 minutes until the potatoes begin to crisp. May be served on its own as a vegetarian dish or as an accompaniment to meat or fish.

Another original mouth-watering recipe From Kosta the Fishmonger ... for you to savour!

We welcome your feedback or questions at kostaz@telus.net or do stop by the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North Vancouver.