BRIAMI

Greek vegetable casserole

Ingredients

• 1 eggplant
• 2 lbs zucchini
• 4 medium potatoes
• 2 green peppers
• 1 red pepper
• 2 medium onions
• 1 cup olive oil
• 4 medium tomatoes
• 2 cloves garlic
• 1 tsp sugar
• salt and pepper to taste

Procedure

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\o'ea' the vegetables except the tomatoes in the olive oil in small batches. Saut\o'ea' 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 you're done, most (if not all) of the oil should be gone from the pan.
3. Place the saute\o'ea'ed vegetables in a baking dish and toss them briefly so that you won't get only one kind of vegetable in one place.
4. Add the tomatoes into the pan and saut\o'ea' 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 or until the vegetables are tender.
6. Serve with plenty of fresh bread and, if you like, some feta cheese on the side.

Rating

Contributor

 
Kriton Kyrimis 
Princeton University, Computer Science Dept., Princeton, New Jersey, USA 
kyrimis@princeton.edu allegra!princeton!kyrimis 
 

Original header

Path: decwrl!recipes
From: kyrimis@Princeton.EDU (Kriton Kyrimis)
Newsgroups: alt.gourmand
Subject: RECIPE: Briami
Message-ID: <12792@decwrl.DEC.COM>
Date: 13 May 88 06:09:46 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Princeton University, Princeton, NJ, USA
Lines: 62
Approved: reid@decwrl.dec.com


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