Reviewed: Apr. 29, 2012

This was the first time I have cooked using eggplant or okra and we all enjoyed this dish. Will make again

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newcook

Reviewed: Jan. 1, 2012

Loved this dish. Great flavor change and quick way to use up veggies. I added red potatoes.

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Laura V.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Dec. 10, 2011

I really liked this but bf didn't--not a surprise, since he doesn't really like tangy sauces. I also subbed a few different veggies in here but it didn't really change the overall flavor. Very easy, if a number of steps. If you like capers and vinegar you will really like this. thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Sep. 16, 2011

Excellent! Great way to use up zucchini and eggplant at the end of the growing season. I will make this again and again.

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crimson buckeye

Cooking Level: Intermediate

Home Town: Lewis Center, Ohio, USA

Living In: Westerville, Ohio, USA

Reviewed: Aug. 27, 2011

Good, but it took longer to cook than stated. Or maybe I should have sliced my potatoes and eggplant thinner - I did about 1/4 - 1/2 inch.

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HeatherLilly

Home Town: Amissville, Virginia, USA

Reviewed: Mar. 23, 2011

I was looking for a Greek sauce to go over baked meatballs that had feta and dill in them, so I adapted this and it was delicious! I only had fresh mint handy (snipped it off the new plant on my windowsill) so used a lesser amount of dried other herbs. Accidentally forgot the garlic and parsley, but dried parsley doesn't have a lot of flavor anyway. I only used 1 Tbsp capers, and used 2 cups of canned tomato sauce instead of the fresh tomatoes to make it quicker. Definitely a keeper!

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Julie W

Reviewed: Jul. 20, 2010

Simple, healthy and delicious! I usually don't go for mint, but it really works here. The capers are also key.

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BRG

Reviewed: Jun. 18, 2010

Never having tasted briam, I found this to be the Greek answer to ratatouille with the concept of allowing fresh veggies to shine on their own in this rustic dish. The uncooked tomato sauce was especially good with the briny capers and fresh herbs, but I did cut back a bit on the olive oil as well as the sugar. Once baked, I served this as a side dish to grilled chicken for some, but enjoyed my portion vegetarian-style along with some feta and crusty bread. Thanks, Aggeliki, for a dish I will make often this summer.

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Nicolette

Reviewed: Dec. 20, 2009

Delicious! If you are using 1/2 cup olive oil, you don't need to add water, just cover the pan with aluminum foil. It should be done in about 1 hour or less at 400F. Serve with freshly baked bread! Thank you for the wonderful recipe!

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Caramela

Cooking Level: Intermediate

Living In: Palo Alto, California, USA

Reviewed: Aug. 4, 2009

I made this for a crowd, and everyone LOVED it! There was not one speck of leftovers, and everyone wanted the recipe. It was so easy to make and tasted so great. Thanks for this recipe, it will remain a staple in my kitchen!

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