Quick Easy and Healthy 
Nutritional Advice 
Jamie's Obesity Strategy 
Quick and easy recipes 
Best Italian bread recipes 
Viva Italia! 7 classic Italian recipes 
Step-by-step cheat’s ricotta cheese 
Have sugar levels fallen in our food? 
JAMIE’S SPECIALS 
Mega Meatball Sub 
HAPPY FATHER’S DAY! 
Jamie Oliver Reads Mean Tweets. 
Jamie’s Quick and Easy Food 
#Adenough
Tackling childhood obesity
Briam
A delicious Greek vegetable bake
Tap For Method
Ingredients
- 150 ml extra-virgin olive oil , plus extra if needed
- 1 large aubergine
- 1 large onion
- 3 cloves of garlic
- 800 g large potatoes
- 6 medium tomatoes
- 12 cherry tomatoes
- 5 courgettes
- 300 g tomato passata
- 1 tablespoon dried oregano
- ½ a bunch of fresh flat-leaf parsley , (15g)
Tap For Method
Jamie Magazine
Tap For Ingredients
Method
- Preheat the oven to 220°C/425°F/gas 7.
- Halve the aubergine lengthways and thickly slice.
- Drizzle some olive oil into a frying pan over a medium heat and cook the aubergine in batches for 5 to 7 minutes, or until softened and golden, adding a little more oil, if needed. Using a slotted spoon, transfer to a large bowl.
- Peel and thinly slice the onion, and peel and slice the garlic. Add the onion and garlic to the empty pan, with a little more oil if necessary, and sauté for 5 minutes, or until softened. Transfer to the bowl with the aubergine.
- Chop the potatoes into 1cm cubes, thinly slice the medium tomatoes and slice the courgettes.
- Add the potato, all the tomatoes, the courgette, passata and 200ml water to the bowl. Sprinkle with the oregano, then pick, finely chop and add the parsley. Season generously with sea salt and black pepper.
- Combine well with your hands and transfer to a large ovenproof dish. Drizzle with any remaining oil.
- Bake for 30 minutes, then turn the oven down to 200°C/400°F/gas 6. Bake for another 20 to 30 minutes, or until the top has browned and vegetables are tender. Allow to cool slightly before serving.
Comments