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
Briamii- Greek Vegetable Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Vegetable
The History of Recipes
Food historians have traced the existence of recipes far back into distant history, certainly as far into history as early Egypt, and maybe even further. However, sadly, these early cook books were just primitive hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history are a few stone tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. As we move into The time of the roman empire 25BC a roman called Apicius created some scripts describing recipes cooked by his fellow Romans. In his works, he describes how the meals were split into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. Additionally, he describes how the Roman cooks used many spices, including many that are still in use today like basil, fennel and asafoetida. As our culinary historical trip moves on a few more years we find a couple of interesting recipe books which appeared in the 1300s : a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these have no connection with the spicy food that is popular today, but instead recipes for the types of food enjoyed by the rich people of those days. In the fifteenth century, people returning from the crusades brought back many foods and herbs from Arab cooking, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices prompted an explosion in cookery books, many of which are kept safe in private libraries. By the arrival of the 20th century, cookbooks are in high demand, mostly as a result of more people being able to read, leisure time and a general increase in wealth. |
We hope you enjoy this Briamii Greek Vegetable Casserole recipe.
