Ingredients:

• 2 organic eggplants (flask variety), sliced
• 2 organic zucchinis, sliced
• 2 organic potatoes, thinly sliced
• 1 organic red onion, finely chopped
• 2 organic tomatoes, finely chopped
• 2 organic garlic cloves, mashed
• 1/4 cup organic extra virgin olive oil
• 1/2 cup organic white dry wine
• 1 tsp organic fresh oregano
• 1/2 tsp organic thyme
• 1/4 tsp organic smoked paprika
• 150g organic feta, crumbled
• Salt and freshly ground pepper
• 1/4 cup organic fresh basil, chopped (for serving)

Instructions:

1. Prepare the ingredients: Preheat the oven to 180°C (350°F). Slice the vegetables and place them in a large bowl. Add the chopped onion, tomatoes, and garlic.

2. Sauté the vegetables: Heat 2 tablespoons of olive oil in a pan and sauté the vegetables for 5 minutes over medium heat, until they start to soften. Add the wine and let it simmer for 2 minutes to allow the alcohol to evaporate.

3. Prepare the baking dish: In a baking dish, place a layer of potatoes, then add a layer of eggplants and zucchinis. Season each layer with salt and pepper, and sprinkle with oregano and thyme.

4. Bake: Drizzle the remaining olive oil over the vegetables and cover with aluminum foil. Bake for about 40 minutes. Remove the foil and add the crumbled feta on top. Continue baking for another 10-15 minutes, or until the vegetables are tender and the feta is golden.

5. Serve: Let the Briam cool for a few minutes before serving. Sprinkle with fresh basil and a little extra olive oil.

Tip:
For an even more gourmet touch, you can add some grated breadcrumbs or nuts (such as walnuts) for a bit of crunch to finish off the dish.

This version of Briam combines the fresh flavors of vegetables with the rich tastes of feta and wine, creating a dish that will impress even the most discerning palates!