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(1) Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite sized chunks (don't peel the zucchini or possibly 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/fry' the vegetables except the tomatoes in the extra virgin olive oil in small batches.
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Saut' each batch for 2 or possibly 3 min, then remove from the pan, trying to drain some of the oil so which sufficient oil is left for the next batch.
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When you're done, most (if not all)
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of the oil should be gone from the pan.
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3.
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Place the saute/fry'ed vegetables in a baking dish and toss them briefly so which you will not get only one kind of vegetable in one place.
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4.
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Add in the tomatoes into the pan and saut' for a couple of min.
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Crush the garlic and add in to the tomatoes.
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Add in 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 350 deg.
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F or possibly till the vegetables are tender.
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6.
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Serve with plenty of fresh bread and, if desired, some feta cheese on the side.
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RATING Difficulty: easy.
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Time: 30-45 min preparation, 1 hour baking.
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Precision: No need to measure.
