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Ratatoulli (Greek Briami)

It is a very tasty treat in any season. My favorite combination of vegetables with spices and herbs to enhance its taste. Can be eaten either as a complement to a meal, or as a light meal itself. In Greece similar combination of vegetable recipe is called Briami ,and is available to buy in tubs in any supermarket for a quick meal. Makes a delicious meal combined with bread, or on its own. It is easy to make, and is a delight for anyone’s palate.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course light meal, Main Course, Snack
Cuisine American, French, Indian, Mediterranean
Servings 8

Equipment

  • Large cast iron skillet

Ingredients
  

  • 1/2 cup olive oil
  • 1 large onion, diced
  • 1 Idaho potato, cut in cubes
  • 1 cup cherry tomatoes
  • 1 cup green beans, cut in 2-inch pieces, steamed for 4 minutes
  • 1 tablespoon tomato paste
  • 1 tablespoon ginger/garlic paste (store bought)
  • 2 teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 Japanese Eggplants, cut in medium dice
  • 2 medium zucchinis, cut in medium dice
  • ½ green bell pepper, cut in chunks
  • ½ red bell pepper, cut in chunks
  • 1 cup vegetable broth or water
  • 1 tablespoon freshly chopped cilantro and mint mixture
  • 1 tablespoon freshly chopped parsley
  • 1 tablespoon freshly chopped dill or 1 teaspoon dried
  • 1 teaspoon dried oregano
  • ¼ cup broth or water
  • 1 tablespoon freshly chopped cilantro for garnish

Instructions
 

  • Heat olive oil in a large skillet. Add onion and potatoes. Cook on medium high heat until the vegetables are translucent.
  • Add cherry tomatoes, blanched green beans and stir to cook until tomatoes start to burst open.
  • Add tomato paste, ginger/ garlic paste, chili powder, turmeric powder, salt and pepper. Cook stirring to for 2 minutes.
  • Add eggplant, zucchini, and green and red peppers and stir fry for 5 minutes.
  • Add vegetable broth, cilantro, mint, parsley, and dill. Stir well. Cover and cook for 15 to 20 minutes until all the vegetables are tender and most of the broth is absorbed.
  • Turn the heat to medium high and stir fry the contents until oil starts to separate on the sides.
  • Add ¼ cup water mix, sprinkle oregano on top. Cover and simmer for another 10 minutes.
  • Turn the heat off and remove the skillet from the stove. Cover and let it rest.
  • Transfer to a large bowl, and garnish with freshly chopped cilantro to serve with naan, or rice.
Keyword Greek, simple, vegetarian