Briam--Greek Style Baked Mixed Vegetables

This recipe serves:  6

1 pound eggplant, cut into 1/2-inch slices or cubes
1 1/2 pounds zucchini, cut in 1/3-inch slices
salt to taste
1/4 cup olive oil
2 large onions, chopped
5 cloves garlic, minced
6 green onions, chopped
3 cups diced, peeled, seeded tomatoes
freshly ground black pepper
1 1/2 pounds potatoes, sliced 1/4-inch thick
2 green bell peppers, diced or sliced
1 tablespoon dried oregano
3 tablespoons fresh, chopped dill
1/4 cup chopped, flat leaf parsley
1/2 cup water, as needed
1/2 cup breadcrumbs
1. Sprinkle the eggplant and zucchini with salt and let sit in a colander for 30 minutes. Rinse and dry well with paper towels.

2. Preheat the oven to 350°F.

3. Heat the olive oil in a large sauté pan over moderate heat. Add the onions and cook for about 8 minutes. Stir in the garlic and green onions and sauté for 3 mintues more. Add the tomatoes and simmer for 2 minutes. Season with salt and pepper.

4. Place the eggplant, zucchini, potatoes, peppers and herbs in a bowl and toss with the onion-tomato sauce. Place the vegetable mixture in an oiled casserole dish, add 1/4 cup water and top with breadcrumbs. Bake for 1 1/2 hours, covered for the first half hour, or until potatoes are tender and vegetables are cooked. Check the pan from time to time to see that it doesn't get too dry. Add water as needed. Remove from oven and let cool a bit before serving.

Serving Size: 3/4 cup

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