Title: Cherokee red and green mixit
 Categories: Native amer, So east
      Yield: 8 Servings
 
      1 lb Eggplant, sliced
      1 lb Zucchini, sliced
      1 lb Ripe tomatoes, peeled and
           -seeded
      1 lb Sweet bell peppers, seeded
           -and sliced
      1 lb Onions, peeled and sliced
      3 tb Sunflower oil
      3 tb Vinegar or lemon juice
      2 ts Honey or sugar
  1 1/2 ts Salt
    1/2 ts Ground pepper
      1 ts Hot pepper sauce, to taste,
           -OR-
    3/8 tb Chopped fresh dill
 
  In a large bowl, toss vegetables with oil, vinegar and honey.  In a
  heavy cooking pot or dutch oven, layer vegetables and sprinkle with
  seasonings.
  
  Place over high heat until oil begins to sizzle.  Reduce heat to
  medium low.  Cover and simmer for about 1 hour until vegetables are
  tender. Serve hot or cold.