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.  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
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 or until the vegetables are tender.
(6)  Serve with plenty of fresh bread and,  if  you
like, some feta
cheese on the side.
RATING Difficulty: easy. Time: 30-45 minutes
preparation, 1 hour baking. Precision: No need to
measure.
CONTRIBUTOR Kriton Kyrimis Princeton University,
Computer Science Dept., Princeton, New Jersey, USA
kyrimis@princeton.edu allegra!princeton!kyrimis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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