This briam recipe, or Greek-style vegetable bake, is like a version of ratatouille with added potatoes. If you can find Cyprus potatoes, all the better.
Nutrition: per serving
Heat the oven to 200C/180C fan/gas 6. Slice the aubergines, courgettes, potatoes, onions and tomatoes into ½cm slices. In a small jug, mix the oil with 1 grated garlic clove, ½ tsp of the oregano and the thyme leaves. Put the aubergines, courgettes and potatoes in a large bowl, and pour half this oil over, season and toss to coat.
Tip the chopped tomatoes into the base of a 28cm x 22cm baking dish, add the remaining garlic and oregano, and season with salt, pepper and a pinch of sugar. Stir together. Layer up the sliced vegetables on top of the tomato base, adding the slices of tomato and onions in with the other vegetables. Once everything is fitted in snugly, pour over the remaining herby oil and top with a few thyme sprigs.
Cover with foil and bake for 40 mins until the potatoes are softened. Remove the foil and bake for another 20-25 mins to colour and crisp up the vegetables. Serve as a side dish to roast lamb or as a veggie main course.
