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Briami Greek Vegetable Casserole Recipe

1 x Eggplant
2 lb Zucchini
4 med Potatoes
2 x Green peppers
1 x Red pepper
2 med Onions
1 c. Extra virgin olive oil
4 med Tomatoes
2 x Garlic cloves
1 tsp Sugar Salt & pepper, to taste


(1) Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite sized chunks (don't peel the zucchini or possibly 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/fry' the vegetables except the tomatoes in the extra virgin olive oil in small batches. Saut' each batch for 2 or possibly 3 min, then remove from the pan, trying to drain some of the oil so which sufficient 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/fry'ed vegetables in a baking dish and toss them briefly so which you will not get only one kind of vegetable in one place. 4. Add in the tomatoes into the pan and saut' for a couple of min. Crush the garlic and add in to the tomatoes. Add in 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 possibly till the vegetables are tender. 6. Serve with plenty of fresh bread and, if desired, some feta cheese on the side. RATING Difficulty: easy. Time: 30-45 min preparation, 1 hour baking. Precision: No need to measure.

Source: cookeatshare.com