Recipe#6687

Title: Briami - Greek Vegetable Casserole

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

   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       t            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.