Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 and pepper,
-to taste

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.

Saute the vegetables except the tomatoes in the olive oil in small
batches. Saute 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. Place the sauteed vegetables in a baking dish
and toss them briefly so that you won't get only one kind of
vegetable in one place.

Add the tomatoes into the pan and saute 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. Pour the tomato sauce
on top of the vegetables and bake at 350 degrees F. or until the
vegetables are tender.

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

NOTES:

* Greek vegetable casserole -- This is a very colourful vegetable
dish from Greece. I got the recipe out of a Greek cookbook.

: Difficulty: easy.
: Time: 30-45 minutes preparation, 1 hour baking.
: Precision: No need to measure.

: Kriton Kyrimis
: Princeton University, Computer Science Dept., Princeton, New
Jersey, USA : kyrimis#princeton.edu allegra!princeton!kyrimis

: Copyright (C) 1986 USENET Community Trust

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