Title: Briami -  vegetable casserole
 Categories: Casserole
      Yield: 6 Servings
 
      1    Eggplant
      1 kg Zucchini
      4 md Potatoes
      2    Green peppers
      1    Red pepper
      2 md Onions
    250 ml Olive oil
      4 md Tomatoes
      2    Cloves garlic
      5 ml Sugar
           Salt and 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. Saut' 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 cou- ple  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  175
  deg. C or until the vegetables are tender.
  
  6. Serve with plenty of fresh bread and, if you like, some feta
  cheese on the side.