Traditional briam

Ingredients

• 300 grams of ripe tomatoes
• 1/2 cup oil
• freshly ground black pepper
• some sugar
• 1/3 bunch of parsley
• 300 grams of medium-sized aubergines
• salt
• 200 grams of zucchini
• 200 grams of potatoes
• 200 grams of onions
• 2 garlic cloves
• 250 grams of fresh or frozen beans

Implementation

1. Wash the aubergines and remove the stalks. Then cut them into horizontal slices 2 cm and place them in a bowl with cold, salted water for 20 minutes to remove from the heat.
2. Peel a squash, grate it and squeeze the juice.
3. Peel a squash, grate it and slice the potatoes and onions.
4. Peel a squash, grate it and chop it finely. If you use fresh beans, wash and dry them.
5. Take out their threads and cut into 4 cm pieces, wash and slice the tomatoes.
6. Preheat the oven to 180 degrees.
7. Drain the aubergines and dry. In a wide pan, heat the oil over high heat and fry the aubergines, turning them once, until they turn brown on both sides.
8. Put them in a colander and squeeze them with a spoon to drain the absorbed oil.
9. Keep the oil.
10. Place the eggplant slices in a layer on a baking sheet.
11. Place the remaining vegetables in other layers, finishing with the tomato slices.
12. Add salt, pepper and sugar between each layer.
13. Mix the oil you kept with half a cup of hot water and pour it over the vegetables.
14. Cover the pan with aluminum foil and bake in the oven for 30 minutes.
15. Remove the paper and continue baking for another 30 minutes.
16. Wash the parsley and chop finely. Sprinkle it on top of the cooked vegetables and serve hot.