Title: Briami mystras (multi-vegetable & herb casserole
 Categories: Greek, Vegetarian, Vegetables, Casseroles
      Yield: 8 servings
 
  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. From: "The Food of
  Greece" by Vilma Liacouras Chantiles, Avenel Books, New York.
  
  Typed for you by Karen Mintzias