Briami (Greek Vegetable Casserole)

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   1.

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   Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite sized chunks (do not peel the zucchini or the eggplant).

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   Remove the stems and seeds from the peppers and slice them into strips.

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   Peel and slice the onions.

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   Dice the tomatoes.

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   2.

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   Saute the vegetables except the tomatoes in the olive oil in small batches.

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   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.

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   When you're done, most (if not all) of the oil should be gone from the pan.

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    3.

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    Place the saute'ed vegetables in a baking dish and toss them briefly so that you won't get only one kind of vegetable in one place.

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    4.

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    Add the tomatoes into the pan and saute for a couple of minutes.

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    Crush the garlic and add to the tomatoes.

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    Add the sugar, salt and pepper to taste and simmer for another minute.

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    5.

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    Pour the tomato sauce on top of the vegetables and bake at 350F or until the vegetables are tender.

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    6.

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    Serve with plenty of fresh bread and, if you like, some feta cheese on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.