Martha'S Briam From Crete

• large eggplant, chopped in to 1-inch cubes
• 2 green bell peppers, cored, seeded and cut in 1-inch pieces
• 2 pounds potatoes, peeled and cut into 1-inch cubes
• 2 pounds zucchini, cut into 1-inch cubes
• 2 large Spanish onions, cut into 1-inch cubes
• 2 pounds tomatoes, chopped
• 1 teaspoon ground nutmeg
• 2 bay leaves
• 1/2 cup chopped fresh oregano
• 1/2 cup extra-virgin olive oil
• Kosher salt and fresh-ground black pepper, to taste

1. Preheat oven to 375 degrees.
2. Mix all the ingredients in a large mixing bowl and transfer to a nonreactive large baking dish. Bake, uncovered, stirring occasionally 1 1/4 hours until vegetables are very tender and a sauce forms in the pan. Makes 8 servings.

eggplant, green bell peppers, potatoes, zucchini, spanish onions, tomatoes, ground nutmeg, bay leaves, fresh oregano, extravirgin olive oil, kosher salt

Taken from www.epicurious.com/recipes/member/views/marthas-briam-from-crete-1245903 (may not work)