Greek Veggie Casserole
One of my daughter's students gave me this recipe. I just changed some of the ingredients a little by adding tomato sauce, instead of tomatoes, and adding dill.
Photo by Sharon Stein.
Submitted by: Linda S. from Johnstown, PA
Yield: 4-6 servings
Preparation Instructions:
Cut eggplant, zucchini and potatoes into bite sized pieces. Don't peel the eggplant and zucchini. Clean peppers and slice into strips. Peel and slice, or dice, onions.
Saute vegetables in 1 cup oil. Work in batches, and don't drain oil off.
Put veggies in a baking dish, or dutch oven, and toss. Add garlic, dill, salt, pepper and sugar to tomato sauce and mix with veggies.
Bake until tender, about 1 hour.
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More About This Recipe
You can use 4 medium tomatoes instead of sauce. You can also cut the amount of oil down to 3/4 cup. Serve with crusty bread and Feta cheese on the side.
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