INGREDIENTS

INSTRUCTIONS

(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)  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.
(3)  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.
(4)  Add the tomatoes into the pan and saut' 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.
(5)  Pour the tomato sauce on top of the vegetables and bake at 350
deg. F for an hour and a half or until the vegetables are tender.
(6)  Serve with plenty of fresh bread and some feta
cheese on top. CONTRIBUTOR Kriton Kyrimis Princeton University, Computer
Science Dept., Princeton, New Jersey, USA kyrimis@princeton.edu
allegra!princeton!kyrimis
Notes: Modified recipe by reducing to 4 servings from 6 and rounded off
amounts. Saute the eggplant last has that absorbs a lot of oil. Have also
found that the eggplant is not always very good at the store so have
substituted yellow squash.  It also takes up less oil in the cooking.
Posted to MM-Recipes Digest V5 #019 by Hank & Anne Reintges
<hgreintges@SkyBest.Com> on Jan 19, 1998

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