Crete tourist guide

Components

• 1 larger aubergine
• 1 larger zucchini
• 2 large or 3 smaller potatoes
• 1 medium onion
• 3-4 garlic cloves cut into slices
• 6-7 large ripe tomatoes
• ½ glass of water
• 1 teaspoon of sugar
• salt pepper
• a large bunch of fresh basil
• a glass of olive oil

1. Cut the eggplant into slices approximately 1 cm thick, salt and leave for 20-30 minutes.

2. Three tomatoes grate on a coarse mesh. Add water, a pinch of sugar, mix thoroughly and leave.

3. Cut the remaining vegetables: zucchini and potatoes into thicker slices or semi-clusters, the onion into slightly thinner half-slices. The remaining tomatoes also cut into thicker slices.

4. When the eggplant releases the juice, rinse it and dry it thoroughly.

5. On the bottom of a large ceramic vessel, pour half of the oil, then arrange all slices of potatoes, to which we then put half of the previously prepared slices of tomato, ½ slices of garlic and ½ onion. Sprinkle the vegetables with salt, pepper and ⅓ chopped basil.

6. Next, arrange another layer of all slices of eggplant, ¼ slices of garlic and onion. Fry the vegetables with half the remaining oil, sprinkle with salt, pepper and ⅓ chopped basil.

7. At the very top, arrange all slices of zucchini, the rest of garlic, onion and sliced ​​tomatoes. Sauté again, pepper and sprinkle with the remaining basil and pour over the remaining oil. At the end, place the vegetables so arranged with grated tomatoes.

8. Bake broil in the oven preheated to about 200 degrees C for about 75 minutes, however, depending on the thickness of the cut vegetables, this time may be slightly longer. Before removing the food from the oven, it is worth checking that all the vegetables are soft. Briam is served with pieces of delicious bread.

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