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INGREDIENTS

• 15-20 crepes, homemade or store bought (Homemade Crepes recipe)
• 1 pound eggplants, peeled and cut into ½ inch cubes
• 1 pound zucchinis, washed and cut into ½ inch cubes
• 1 green pepper, washed and thinly sliced
• 1 cup olive oil
• 2 onions, chopped
• 2 garlic cloves, chopped
• 2 pounds tomatoes, grated
• ½ cup parsley, chopped
• 3 tablespoons parmesan, grated
• Salt and pepper

DIRECTIONS

1. In a large frying pan – add half the olive oil and heat over medium high heat. Add eggplants, zucchinis and peppers and sauté until softened.
2. In a medium sauce pan – add the remaining olive oil and sauté onions until translucent. Add garlic, tomatoes, parsley, 2 teaspoons salt, pepper and cook for 25 minutes. Stir ½ the tomato sauce into the sautéed vegetables. Add grated parmesan.
3. Place 1-2 spoonfuls of the briam in the middle of each crepe. Then fold crepe to create a parcel.
4. Arrange crepe parcels overlapping in a buttered baking dish. Blend the remaining tomato sauce until semi-smooth pulp. Then put into the sauce pan again and let simmer for 5-10 minutes until the sauce thickens. Spoon tomato sauce over the briam crepes and bake for 15-20 at 350 degrees F. Remove from oven and serve.

Romama’s Note: The Briam in Crepe Parcels taste great straight out of the oven.

Related recipes:

1. Banana Crepes
2. Homemade Crepes
3. Leeks with Tomato and Cheese
4. Stuffed Tomatoes and Peppers
5. Fish in Tomato Sauce