Briami (Greek Vegetable Casserole)

I've been making this recipe for years - it is surprisingly good!  I serve it either as a side dish with feta cheese or I serve it as a veggie pizza.  Simply spread hummus over pita, generously top the hummus with the briami, top with feta cheese and bake for a few minutes.  Makes a great appetizer!

Ingredients:

INGREDIENTS (Serves 6)


1 eggplant

2 lbs zucchini

4 medium potatoes

2 green peppers

1 red pepper

2 medium onions

1 cup olive oil

4 medium tomatoes (I have used canned, diced tomatoes in the winter)

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). Remove the

stems and

seeds from the peppers and slice them

into strips.

Peel and slice the onions. Dice the tomatoes.

(2) Sauté the vegetables except the

tomatoes in the

olive oil in small batches. Sauté

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 sautéed 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 sauté

for a cou-

ple 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 or until the vegetables

are

tender.

(6) Serve with plenty of fresh bread and,

if you like,

some feta cheese on the side.