greek vegetable casserole

How To Make greek vegetable casserole

• 1

  Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite sized chunks (do not peel the zucchini or the eggplant).
• 2

  Remove the stems and seeds from the peppers and slice them into strips.
• 3

  Peel and slice the onions; dice the tomatoes.
• 4

  Saute\' the vegetables except the tomatoes in the olive oil in small batches.
• 5

  Saute\' 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.
• 6

  Place the sauteed vegetables in a baking dish and toss them briefly so that you won\'t get only one kind of vegetable in one place.
• 7

  Add the tomatoes into the pan and saute for a couple of minutes.
• 8

  Crush the garlic and add to the tomatoes; add the sugar, salt and pepper to taste and simmer for another minute.
• 9

  Pour the tomato sauce on top of the vegetables and bake at 350 or until the vegetables are tender.
• 10

  Serve with plenty of fresh bread and, if you like, some feta cheese on the side.
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