1 eggplant
2 lb zucchini
4 medium potatoes
2 green peppers
1 red pepper
2 medium onions
1 cup olive oil
4 medium tomatoes
2 garlic cloves
1 tsp sugar
1 salt & pepper, to taste
Directions
(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) Saute' the vegetables except the tomatoes in the olive oil in
small batches. Saut' 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'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' 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 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.
RATING Difficulty: easy. Time: 30-45 minutes preparation, 1 hour
baking. Precision: No need to measure.
CONTRIBUTOR Kriton Kyrimis Princeton University, Computer Science
Dept., Princeton, New Jersey, USA kyrimis@princeton.edu
allegra!princeton!kyrimis
Servings: 6 servings
Briami - Greek Vegetable Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Vegetable
The History of Recipes
We can follow the history of meal recipes far back into distant history, certainly as far back as the early Egyptians, and maybe further still. Interesting though that maybe, mostly, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Later, we find a couple of interesting recipe books dating from the 14th Century ; a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the indian food that is served today, but rather recipes for the types of meals prepared for the upper classes of the period. Later on in the 1400s, people returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including parsley and basil. The introduction of these new herbs and spices created an explosion in recipe publications, the majority of which still exist in private collections. The arrival of television gave us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Briami Greek Vegetable Casserole recipe.
