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. Saute the vegetables except the tomatoes in the olive oil in small batches. Saute 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. 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. Add the tomatoes into the pan and saute 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. Pour the tomato sauce on top of the vegetables and bake at 350 degrees F. or until the vegetables are tender. Serve with plenty of fresh bread and, if you like, some feta cheese on the side. NOTES: * Greek vegetable casserole -- This is a very colourful vegetable dish from Greece. I got the recipe out of a Greek cookbook. : Difficulty: easy. : Time: 30-45 minutes preparation, 1 hour baking. : Precision: No need to measure. : Kriton Kyrimis : Princeton University, Computer Science Dept., Princeton, New Jersey, USA : email@example.com allegra!princeton!kyrimis : Copyright (C) 1986 USENET Community Trust Posted to MM-Recipes Digest V3 #235 Date: Wed, 28 Aug 1996 21:45:17 -0700 From: Julie Bertholf
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|Serving Size: 1 Serving (800g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 95 (29%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 70.9mg||2 %|
|Potassium 2124.5mg||56 %|
|Total Carbohydrate 56.2g||17 %|
|Dietary Fiber 13.4g||54 %|
|Sugars, other 42.8g|
|Protein 9.4g||13 %|
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Calories per serving: 329
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