Prepare all ingredients by cutting the zucchini and eggplant into wedges, dicing the potatoes and carrots, slicing the onions, cutting the cauliflower into florets, and soaking the white broad beans overnight.

Boil the tomatoes in a pressure cooker for 2 whistles, then puree them.

Heat olive oil in a kadai or deep pan.

Add chopped garlic and sliced onions, sautéing until the onions are caramelized.

Add diced carrots and potatoes, sautéing for 5-7 minutes until softened.

Pressure cook the soaked white beans for 4 whistles and simmer for 15 minutes. Release pressure naturally and set aside.

Add eggplant, zucchini, and cauliflower to the pan with potatoes and carrots.

Cook until the eggplants are soft.

Add the pureed tomatoes and cooked white beans. Add water to adjust consistency if needed.

Season with salt and pepper.

Simmer for 20 minutes, covered with a lid.

Turn off the heat and serve the Greek Style Briami.