Recipe - Greek Vegetable Casserole

1 Eggplant
2 pound Zucchini
4 md Potatoes
2 Green peppers
1 Red pepper
2 md Onions
1 cup Olive oil
4 md Tomatoes
2 Garlic cloves
1 teaspoon 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: 3045 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