| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Greek |
Greek, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Fresh basil; chopped |
| 1 |
|
Large Eggplant; cubed |
| 4 |
|
Large Tomatoes; chopped |
| 2 |
|
Med. Zucchini; chopped |
| 1 |
c |
Onion; chopped |
| 1 |
c |
Mushrooms; chopped |
| 1/2 |
lb |
Feta Cheese; crumbled |
| 1 |
c |
Olive Oil, maybe more |
| 2 |
ts |
Cinnamon |
| 1/2 |
ts |
Ground Nutmeg |
| 1 |
ts |
Oregano; crumbled |
| 1 |
ts |
Sage; crumbled |
| 2 |
|
Cloves Garlic; minced |
| 1 |
c |
Bechamel Sauce |
| 1/2 |
|
Bell Pepper; chopped |
| 2 |
ts |
Allspice |
INSTRUCTIONS
Saute all the vegetables, except tomato, with garlic in olive oil for 10
minutes. (Eggplant will keep soaking up oil, so add it as necessary to keep
veggies from sticking.) Add tomatoes and herbs & spices, cook 5 minutes
more. Add feta and Bechamel sauce; pour into baking dish and bake at 325F
for one hour, or until bubbly.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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