Cretan Briam

We tried to imitate a lovely dish we had in a Cretan restaurant: a soft and smooth vegetable stew with tomatoes and a hint of cinnamon.

a medium aubergine (chunks)

a large courgette (chunks)

a large pepper (chunks)

3-4 medium potatoes (sliced)

a large onion (sliced)

3 cloves garlic (sliced)

a few glugs olive oil

2 tins tomatoes

tomato puree

splash of water

1 tsp oregano

1 tsp cinnamon

salt

pepper

- Mix all the ingredients expect for the potatoes in a big bowl. Oil a big casserole dish and put the vegetable mix in it. Place the potatoes on top, sprinkle with a little salt and pepper and cover.

- Bake at 170 degrees for about 2 hours until the vegetables are very soft.