Solar Roasted Greek Briam

• 12 large eggplant, thinly sliced
• 2 small red new potatoes, peeled & thinly sliced rounds
• 1 large zucchini, thinly sliced rounds
• 2 small roma tomatoes, thinly sliced rounds
• 2 medium garlic cloves, minced
• 3 tablespoons fresh flat-leaf Italian parsley, chopped
• 34 teaspoon kosher salt, to taste
• 1 teaspoon fresh ground black pepper, to taste
• 1 bay leaf
• 2 teaspoons dried Mediterranean oregano
• 3 tablespoons extra virgin olive oil
• 3 -4 tablespoons canned tomato sauce

1. Make sure the eggplant, potatoes, zucchini, and tomatoes are sliced evenly.
2. Combine eggplant, potatoes, zucchini, bell peppers, and tomatoes in a large bowl.
3. Add garlic and parsley.
4. Season with black pepper and salt to taste.
5. Add bay leaf, oregano, and olive oil.
6. Using clean hands, toss all ingredients together.
7. Add tomato sauce and toss once again to coat all ingredients.
8. Adjust seasonings to taste.
9. Transfer vegetable mixture to a solar cooking pan or pot.
10. Place in solar cooker.
11. Solar cook until vegetables are completely cooked (about 3 to 4 hours).
12. Serve with bread or rice.

eggplant, red new potatoes, zucchini, roma tomatoes, garlic, parsley, kosher salt, fresh ground black pepper, bay leaf, mediterranean oregano, extra virgin olive oil

Taken from www.food.com/recipe/solar-roasted-greek-briam-384399 (may not work)