Briami - Greek Vegetable Casserole

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Briami - Greek Vegetable Casserole

 

 

1 eggplant

2 pounds zucchini

4 medium potatoes

2 green peppers

1 red pepper

2 medium onions

1 cup olive oil

4 medium tomatoes

2 garlic cloves

1 teaspoon sugar

salt & pepper -- to taste

 

(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 you're 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 won't 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 350F or

until the vegetables are tender.

Serve with plenty of fresh bread and, if you like,

some feta cheese on

the side.

 

 

 

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