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 track the history of meal recipes back into history, in truth as far into history as the ancient Egyptians, and possibly even further than that. Having said that, in the main part, these old cook books were just very simple pictorial instructions for preparing meals.
Progressing into The time of the roman empire 25BC a man called Apicius compiled a few documents which described recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the roman meals were split into appetizers, main meal and afters, something we still use today. Aspicius also informs us how the Romans were skilled in the use of a wide range of herbs, including a few that will be familiar to modern cooks for example thyme, rue and dill. For the centuries that followed, the wealthy families of the West tried to serve up the most exotic banquets, and as a consequence, cooks and their collection of recipes increased in prestige. Notwithstanding that, it was during the 19th century that cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and publishing recipes common in their social group. The introduction of the TV brought us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Briami Greek Vegetable Casserole recipe.
