Greek Vegetable Casserole

(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) 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. (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 couple 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 350 deg. F for an hour and a half or until the vegetables are tender. (6) Serve with plenty of fresh bread and some feta cheese on top. CONTRIBUTOR Kriton Kyrimis Princeton University, Computer Science Dept., Princeton, New Jersey, USA kyrimis@princeton.edu allegra!princeton!kyrimis Notes: Modified recipe by reducing to 4 servings from 6 and rounded off amounts. Saute the eggplant last has that absorbs a lot of oil. Have also found that the eggplant is not always very good at the store so have substituted yellow squash. It also takes up less oil in the cooking. Posted to MM-Recipes Digest V5 #019 by Hank & Anne Reintges <hgreintges@SkyBest.Com> on Jan 19, 1998