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Last updated 6/12/2012 1:02:12 AM. Recipe ID 25683. Report a problem with this recipe.
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      Title: Briami
 Categories: Casseroles, Greek, Usenet
      Yield: 6 Servings
      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.
  *  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

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Recipe ID 25683 (Apr 03, 2005)

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