Recipe#6686

Title: BRIAMI MYSTRAS (MULTI-VEGETABLE & HERB CASSEROLE

  Typed for you by Karen Mintzias
From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York.

   1 1/2   lb           Potatoes -- peeled and sliced
   1 1/2   lb           Zucchini -- scraped and sliced
     3/4   lb           Okra -- trimmed
                        Vinegar
   1                    (1 lb) eggplant -- sliced*
   1       lb           Fresh/canned tomatoes -- sliced
   1       bn           Fresh parsley -- chopped
   1       bn           Fresh dill -- chopped
                        Salt & freshly ground pepper
     1/2   c            Olive oil
   5                    Scallions -- chopped
   3                    Garlic cloves -- minced
                        Toast or bread crumbs
  *Soak okra in vinegar to remove slime, then rinse well.  Eggplant may be
  salted and rinsed before slicing if desired. In a large bowl, place all the
  vegetables, reserving half the tomatoes. Season with the parsley, dill,
  salt, and pepper, and mix thoroughly. Layer the vegetables in a large
  casserole, alternating vegetables as much as possible. Meanwhile, heat the
  oil in a small pan and saute the scallions and garlic, stirring. Chop the
  remaining tomatoes and add them to the scallions, stirring. Simmer for 10
  minutes, then spoon over the vegetables. Dust the top with the crumbs and
  bake in a 350 degree oven for 1 hour. Serve warm or cold.