Greek Vegetable Stew

This is a classic Greek oven-baked vegetable stew, close kin to dishes like briam and tourlou. Each vegetable gets layered into a deep casserole with a drizzle of olive oil, garlic, and fresh basil between the layers. The oven does all the work from there.

Layering order matters here. Keep the potatoes in the middle where they’ll absorb juices from both directions. Tomatoes go on top so their moisture seeps downward as everything bakes, keeping the other vegetables from drying out. Baste once or twice during the hour-and-a-half bake to redistribute those flavorful juices.

If the stew looks watery near the end, pull the lid off for the last ten minutes. That concentrates the flavors and lets the top tomatoes caramelize slightly.

Kitchen Tips

• Salt the eggplant before layering if you find it bitter. Sprinkle slices with salt, let them sit for 20 minutes, then pat dry.
• Don’t skimp on oil: Each layer needs a drizzle so the vegetables soften properly rather than steaming dry.
• Basting is key: It redistributes the garlic and basil flavor throughout the whole casserole.
• Serve with crusty bread and crumbled feta on top for a full vegetarian meal.

Variations

• Add chickpeas: Toss a drained can of chickpeas into the middle layers for extra protein.
• Swap the okra: If okra isn’t your thing, try bell peppers or artichoke hearts instead.
• Spice it up: A pinch of oregano and red pepper flakes gives it a sharper Mediterranean edge.