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
It is quite possible to track the history of written cooking instructions back into ancient history, certainly as far back as the Egypt of the Pharoahs, and possibly even further. Having said that, mostly, these early recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Progressing into The time of the romans around 25BC a man called Apicius created some scripts describing recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Additionally, he tells us how the cooks of Roman times made use of a good variety of aromatic flavors, including many that are still in use today for example basil, fennel and dill. During the next few hundred years, the upper-class families of Europe competed with each other to lay on the most extravagent banquests, and as a consequence, chefs and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording recipes common in their social group. By the time we get to the twentieth century, cooking publications were in high demand, as a result of more people being able to read, more spare time and being a little richer. |
We hope you enjoy this Briami Greek Vegetable Casserole recipe.
