High-Protein Greek Ratatouille (Briam) with Meat Sauce

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

4 garlic cloves, grated

1½ pounds lean ground beef

2 tablespoons tomato paste

1 (28-ounce) can crushed tomatoes

½ cup water

1 teaspoon dried oregano

½ teaspoon ground cinnamon

Pinch of ground cloves

2 bay leaves

Pinch of crushed red pepper flakes.

1 teaspoon granulated sugar, optional

1½ teaspoons sea salt, or to taste

Freshly ground black pepper, to taste.

2 tablespoons chopped fresh parsley

For the Vegetables

2 medium Yukon Gold potatoes, peeled

2 zucchini

1 Chinese eggplant

1 red bell pepper

1 yellow bell pepper

1 medium onion

8 ounces mushrooms

For the Herb Oil

⅓ cup extra virgin olive oil

1 tablespoon finely chopped fresh rosemary or 2 teaspoons dried oregano

1 teaspoon dried oregano

1 garlic clove, grated

Salt, to taste

Freshly ground black pepper, to taste.

For the Topping

1½ cups shredded Graviera, Gruyère, Kefalotyri, mozzarella, or a combination

½ cup crumbled feta cheese

Chopped fresh parsley

Fresh basil leaves

Instructions

Preheat the oven to 425°F (220°C).

Make the Meat Sauce:

Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft and lightly golden, about 8 minutes.

Stir in the garlic and cook for 30 seconds.

Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.

Stir in the tomato paste and cook for 2 minutes.

Add the crushed tomatoes, water, oregano, cinnamon, cloves, bay leaves, crushed red pepper flakes, sugar if needed, salt, and black pepper. Simmer uncovered for 20 to 25 minutes, or until the sauce has thickened. Remove the bay leaves and stir in the parsley.

Prepare the Veggies:

Meanwhile, slice the potatoes, zucchini, eggplant, peppers, onion, and mushrooms into very thin slices using a mandoline or sharp knife.

Bring a pot of salted water to a boil. Cook the potato slices for 3 to 4 minutes, just until slightly tender. Drain well.

Assemble the Dish:

Spread the meat sauce evenly into the bottom of a 9x13-inch baking dish.

Arrange the vegetables in overlapping rows or circles over the meat sauce, alternating the colors for a beautiful presentation.

Combine the olive oil, rosemary, oregano, garlic, salt, and black pepper. Brush the herb oil generously over all of the vegetables.

Cover tightly with foil and bake for 45 minutes.

Remove the foil and sprinkle the shredded cheese evenly over the vegetables.

Increase the oven temperature to 450°F (230°C) and continue baking for 15 to 20 minutes, or until the vegetables are tender, the cheese is golden, and the sauce is bubbling around the edges.

Remove from the oven and sprinkle with the feta cheese, parsley, and fresh basil.

Allow the briam to rest for at least 15 minutes before serving.

Notes

For the best presentation, slice all of the vegetables to the same thickness so they cook evenly and create beautiful layers.

A mandoline makes quick work of slicing the vegetables and gives the casserole a professional look.

Simmer the meat sauce until it is thick. A watery sauce will prevent the vegetables from roasting properly.

Graviera and Gruyère create the most beautiful golden crust, but mozzarella melts wonderfully if that's what you have on hand.

Chinese or Japanese eggplant has fewer seeds and a creamier texture than globe eggplant, making it ideal for this recipe.

If your tomatoes are especially acidic, add a teaspoon of sugar to balance the flavors.

The casserole can be assembled up to one day in advance. Cover and refrigerate, then bake just before serving.

Leftovers taste even better the next day as the flavors continue to develop.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.

Serve with a Greek salad, crusty bread, tzatziki, or a dollop of thick Greek yogurt for a complete Mediterranean meal.