Briami - Greek Vegetable Casserole

Title:
Briami - Greek Vegetable Casserole

Yield:
6 Servings

Categories:
Vegetarian,
Main
Dishes,
Ethnic,
Casseroles,
Greek




Ingredients:





     1    Eggplant


     2 lb Zucchini


     4 md Potatoes


     2    Green peppers


     1    Red pepper


     2 md Onions


     1 c  Olive oil


     4 md Tomatoes


     2    Garlic cloves


     1 ts Sugar


          Salt & pepper; to taste






 (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)  Saute' 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 couple 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 350


    deg. F or until the vegetables are tender.


 


 (6)  Serve with plenty of fresh bread and,  if  you like, some feta


    cheese on the side.


 


 RATING Difficulty: easy. Time: 30-45 minutes preparation, 1 hour baking.


 Precision: No need to measure.


 


 CONTRIBUTOR Kriton Kyrimis Princeton University, Computer Science Dept.,


 Princeton, New Jersey, USA kyrimis@princeton.edu allegra!princeton!kyrimis


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini