(1)Prepare the vegetables: Cut the eggplant, zucchiniandpotatoes
inbite sized chunks (do not peel the zucchini or the eggplant).
Remove the stems and seeds from the peppers and slicetheminto
strips. Peel and slice the onions. Dice the tomatoes.
(2)Saute' the vegetables except the tomatoesintheoliveoil in
smallbatches.Saut' each batch for 2 or 3 minutes, then remove
from the pan, trying to drain some of the oil so that enoughoil
isleftfor 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 abakingdishandtossthem
brieflysothat you won't get only one kind of vegetable in one
place.
(4)Add the tomatoes into the pan and saut' for a couple ofminutes.
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 andbakeat350
deg. F or until the vegetables are tender.
(6)Serve with plenty of fresh bread and,ifyoulike,somefeta
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
