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Submitted by: Kirk Yedinak
Date Added: October 5, 2008 Season:  
Category: Casseroles Prep. Method:  
Calories:   Dish Type:  
Serves:   Cuisine:  
Prep. Time:      
Recipe Details:

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 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 : allegra!princeton!kyrimis : Copyright
(C) 1986 USENET Community Trust 

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Added On: October 5, 2008
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