Briami - Vegetable Casserole

Title:
Briami -  Vegetable Casserole

Yield:
6 Servings

Categories:
Casserole




Ingredients:





     1    Eggplant


     1 kg Zucchini


     4 md Potatoes


     2    Green peppers


     1    Red pepper


     2 md Onions


   250 ml Olive oil


     4 md Tomatoes


     2    Cloves garlic


     5 ml Sugar


          Salt and pepper to taste






 From: elayne@usa.pipeline.com (Elayne Cohen)


 


 Date: Wed, 17 Jul 1996 22:13:07 GMT


 This is a very colourful vegetable dish from Greece.


 


 1. Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite


 sized chunks (do not peel the zucchini or the eggplant). Remove  the  stems


 and seeds from the peppers and slice them into strips.  Peel and slice the


 onions. Dice the tomatoes.


 


 2. Saut' the vegetables except the  tomatoes  in  the olive oil in small


 batches. Saut' each batch for 2 or 3 minutes, then remove from the pan,


 trying to drain some of the oil so that enough oil is left for the next


 batch. When you're done, most (if not all) of the oil should be gone from


 the pan.


 


 3. Place the saute'ed vegetables in a baking dish and toss  them  briefly


 so that you won't get only one kind of vegetable in one place.


 


 4. Add the tomatoes into the pan and saut' for a cou- ple  of  minutes.


 Crush the garlic and add to the tomatoes. Add the sugar, salt and pepper to


 taste and simmer for another minute.


 


 5. Pour the tomato sauce on top of the vegetables and bake  at  175  deg.
C


 or until the vegetables are tender.


 


 6. Serve with plenty of fresh bread and, if you like, some feta cheese on


 the side.


 


 JEWISH-FOOD digest 262


 


 From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe


 Archive, http://www.erols.com/hosey.