| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 4 | Servings | ||
INGREDIENTS
| 2 | tb | Fresh basil; chopped |
| 1 | lg | Eggplant; cubed |
| 4 | lg | Tomatoes; chopped |
| 2 | md | Zucchini; chopped |
| 1 | c | Onion; chopped |
| 1 | c | Mushrooms; chopped |
| 1/2 | lb | Feta cheese; crumbled |
| 1 | c | Olive oil |
| 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
Cost: $$ ; Preparation Time: 25 minutes Difficulty Level: 3 ; Servings: 4 1. Saute all the vegetables (except tomato) with garlic in olive oil for 10 minutes. Add tomatoes, herbs and spices; cook 5 minutes more. Add feta and Bechamel sauce; pour into baking dish and bake at 325F for one hour, or until bubbly. Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet Connection <[email protected]> on Jul 27, 1998, converted by MM_Buster v2.0l.
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