I have been asked about this recipe from readers and also my family, so I will accent the need of how it has to be cooked: slowly, very slowly. The question is how do I get it to taste this way without adding any spices. The only herbs it has are parsley and dill. I have often made it without dill and it is great. It is in the way it is cooked.

Never add water, it must cook with only the juices of the vegetables and the oil, very slowly cooked, and most important covered with baking paper most of the time except for the last half hour where it is uncovered. Check it and make sure there is not to much liquid in there, if it is watery after 2 hours of cooking crank up the heat for about 10 – 15 minutes and allow this to evaporate and never stir, only shake the dish. The other secret is to bake in a clay pan, it makes a huge difference. I use the one that I bought in Greece many years ago. I noticed in Greece this year that the gastra is back and made commercially now, but the traditional ones are much better. Next time you are back in the old country. look for one. It is well worth it. It is very easy to make, the trick is in time cooked and not to bring out of the oven with too much liquid.

Dora can be contacted at: dora@neoskosmos.com.au

BRIAM INGREDIENTS

3 finger eggplants or 1 large eggplant 4 small zucchini 5 – 6 ripe tomatoes, peeled and chopped (or a tin of chopped tomatoes) 2 onions, cut thick (optional, just as nice with only garlic, makes a lighter version) 2 – 4 cloves garlic 2 peppers (any colour will do – I find that the red and yellow are not as heavy and are easier on the digestion) 100 grams string beans (optional) 2 – 3 potatoes cubed (if you add potatoes, keep in mind they are tastier eaten on the same day) ½ bunch parsley, finely chopped ½ bunch finely chopped dill (optional) 1 cup olive oil 1 teaspoon salt 1 teaspoon pepper

METHOD
1. Cut eggplant in cubes and salt, stand aside for about 20 minutes.
2. Wash all the other vegetables and cut into cubes.
3. Wash eggplant of salt.
4. Put all ingredients in a baking dish.
5. Add oil, pepper, salt, parsley, and dill, and mix well using your hands.
6. Cover with a piece of baking paper that you have cut into the shape of the pan and placed on top of the vegetables, pricking the paper in several places with a fork.
7. Bake in hot oven at 200C for 1½ hours.
8. Take baking paper off and bake for further 20 – 30 minutes. Serve accompanied on the table with Greek cheese and crusty bread; don’t forget to dunk your bread!

KALI OREXI