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Helen Kapsales says Mediterranean women are not shy when it comes to using olive oil. This vegetarian recipe proves just that as she calls for 1 1/2 cups (375 ml) of this valuable commodity.

Recipe courtesy of Helen Kapsales


  • 2 eggplants, diced into large cubes
  • 2 medium potatoes, diced into small cubes
  • 1 carrot, thickly sliced
  • 2 Spanish onions, finely diced
  • 3 tomatoes, peeled and diced
  • 1 red bell pepper, sliced
  • 5 garlic cloves, sliced
  • chopped parsley  6 Tbsp  90 ml
  • fresh mint, chopped  3 Tbsp  45 ml
  • tomato paste  2 Tbsp  30 ml
  • olive oil, to taste


Briam is a brilliantly simple, tasty and seasonally available dish that can be eaten alone or as a side to your main meal. This dish can be tossed together and placed in a baking dish and baked for 1 hour at 375°F (190°C) or until the eggplant and potato are tender. With the potato cubes small and the eggplant large, they will be done at the same time.

East Coast Living