| 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 <trp@gourmetconnection.com> on Jul 27, 1998, converted by
MM_Buster v2.0l.
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