BRIAM: BAKED EGGPLANT, ZUCCHINI AND POTATOES
Steps:
- Cover eggplant in salt for 20 minutes, rinse and pat dry Heat 1 TBS oil and add eggplant, onion and garlic and saute for 5-7 minutes or until softened. Place the potatoes, tomatoes and zucchini in alternate layers on top of the eggplant and onion mixture, seasoning each layer. Pour water or broth on top and drizzle 1 TBS oil over the top layer. Top with breadcrumbs and final TBS of oil on top. Bake in 400 degrees F for 45 minutes.
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