From: firstname.lastname@example.org (Elayne Cohen) Date: Wed, 17 Jul 1996 22:13:07 GMT This is a very colourful vegetable dish from Greece. 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. Saut 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 youre 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 wont get only one kind of vegetable in one place. 4. Add the tomatoes into the pan and saut for a cou- ple 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 175 deg. C or until the vegetables are tender. 6. Serve with plenty of fresh bread and, if you like, some feta cheese on the side. JEWISH-FOOD digest 262 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (818g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 99 (29%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 72.6mg||3 %|
|Potassium 2169.9mg||57 %|
|Total Carbohydrate 56.8g||17 %|
|Dietary Fiber 13.6g||54 %|
|Sugars, other 43.2g|
|Protein 9.6g||14 %|
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Calories per serving: 337
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