| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
|
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Chopped onions |
| 1 |
kg |
Ripe tomatoes |
| 1 1/2 |
c |
Oil |
| 1/2 |
kg |
Potatoes |
| 2 |
tb |
Chopped parsley |
| 1/2 |
kg |
Aubergine |
| 1 |
tb |
Chopped garlic |
| 1/2 |
kg |
Small zucchini |
| 2 |
tb |
Chopped green pepper |
| 1/2 |
kg |
Okra; (if available) |
|
|
Salt and pepper |
INSTRUCTIONS
Peel, wash and cut the potatoes into round slices, not too thin. Do
the same with the zucchini and the aubergine.Wash the okra thoroughly
and sprinkle with some vinegar. Wash , skin and cut the tomatoes into
thin slices. Lay 1/2 the tomato slices in a baking dish and salt and
pepper them. Put the other vegetables over them, and salt and salt
and pepper them. Scatter the onion, green pepper,and garlic over the
top. Sprinkle with salt and pepper and pour the oil on top.
Bake 160 C for 1 and 1/2 to 2 hours. If necessary add some warm water
during the cooking.( I use half the amt of oil and mix it with warm
water and some tomato paste to make it up to the required amt needed.)
Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net>
on Feb 13, 1999, converted by MM_Buster v2.0l.
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