Vegetable Casserole with Feta (Briami Me Feta)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
450 g/ 1 lb aubergines salt 450 g/ 1 lb courgettes
450 g/1 lb potatoes 1 green pepper 1 red pepper
2 cloves garlic, crushed 400 g/14 oz can chopped tomatoes 2 tablespoons tomato puree
1 teaspoon sugar freshly ground black pepper 2 large onions, sliced
2 tablespoons chopped parsley 1 tablespoon chopped fresh dill 125 ml/4 fl olive oil
225 g/8 oz feta cheese, thinly sliced crusty bread, to serve



1 Preheat the oven to 180 C/350 C/gas mark 4. Cut the aubergines into 2 cm/3/4-in slices, sprinkle liberally with salt and leave in a colander for 30 minutes. Rinse and squeeze the slices dry in a cloth. Wash and slice the courgettes diagonally into thick chunks. Peel the potatoes and slice a little thinner than the aubergine. Deseed the peppers and cut into rings. Combine the garlic, tomatoes, tomato puree and sugar in bowl.
2 Lighly oil a large oven dish. Arrange the aubergines, courgettes, potatoes and peppers in alternating layers, adding salt and pepper to taste, covering each layer with onion rings, the tomato mixture and a sprinkling of herbs. Repeat the layers until all the vegetables are used, finishing with the tomato mixture and herbs. Pour the oil over the top, cover with foil and bake for about 1-1/2 hours, until the vegetables are tender.
3 Remove the cover and place the feta on top. Bake, uncovered, for about 15 minutes, until the feta softens and melts a little. Serve hot or warm with crusty bread.

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