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    Baked Mixed Vegetables (Briam)

    Source of Recipe

    ww recipes

    List of Ingredients

    1 lb (450 g) eggplant cut into 1/4-inch (5 mm) slices
    1 lb (450 g) zucchini (courgettes) cut into 1/4-inch
    (5 mm) slices
    Salt and freshly ground pepper to taste
    1 cup (250 ml) olive oil
    4-6 medium onions, chopped
    4-6 cloves garlic, finely chopped
    1/2 tsp (2 ml) red pepper flakes, or to taste
    1 lb (450 g) potatoes cut into 1/4-inch (5 mm) slices
    1 lb (450 g) green bell peppers (capsicums), cored,
    seeded, and chopped
    1 tsp (5 ml) dried oregano
    3 cups (750 ml) tomato puree


    Sprinkle the eggplant and zucchini slices with salt and place in a
    colander for 30 minutes. Rinse and pat dry. Heat about 1/4 of the
    oil in a skillet over moderate heat and saute the onion until tender
    but not brown, about 5 minutes. Add the garlic and red pepper flakes
    and saute for 1 minute. Layer the eggplant, zucchini, and potatoes in
    a greased baking dish, adding a sprinkle of the onion mixture, the
    bell peppers, and the oregano in between layers. Season with salt and
    pepper and pour the tomato puree over the vegetables. Add the
    remaining olive oil and bake uncovered in a preheated 400F (200C) oven
    until the vegetables are tender and most of the liquid has been
    absorbed, about 1 1/2 hours.




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