Greek Vegetable Casserole
1 Eggplant 2 lb Zucchini 4 md Potatoes 2 Green peppers 1 Red pepper 2 md Onions 1 c Olive oil 4 md Tomatoes 2 Garlic cloves 1 ts Sugar Salt & pepper; to taste (1) Prepare the veget...
Ingredients
- 1eggplant
- 2lbzucchini
- 4medium potatoes
- 2green peppers
- 1red pepper
- 2medium onions
- 1cup olive oil
- 4medium tomatoes
Directions
- 1
1 Eggplant 2 lb Zucchini 4 md Potatoes 2 Green peppers 1 Red pepper 2 md Onions 1 c Olive oil 4 md Tomatoes 2 Garlic cloves 1 ts Sugar Salt
- 2
to taste (1) Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite sized chunks (do not peel the zucchini or the eggplant)
- 3
Remove the stems and seeds from the peppers and slice them into strips
- 4
Peel and slice the onions
- 5
Dice the tomatoes
- 6
2) Saute' the vegetables except the tomatoes in the olive oil in small batches
- 7
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
- 8
When you're done, most (if not all) of the oil should be gone from the pan