greek vegetable casserole

How To Make greek vegetable casserole

• Step 1
  Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite sized chunks (do not peel the zucchini or the eggplant).
• Step 2
  Remove the stems and seeds from the peppers and slice them into strips.
• Step 3
  Peel and slice the onions; dice the tomatoes.
• Step 4
  Saute\' the vegetables except the tomatoes in the olive oil in small batches.
• Step 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.
• Step 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.
• Step 7
  Add the tomatoes into the pan and saute for a couple of minutes.
• Step 8
  Crush the garlic and add to the tomatoes; add the sugar, salt and pepper to taste and simmer for another minute.
• Step 9
  Pour the tomato sauce on top of the vegetables and bake at 350 or until the vegetables are tender.
• Step 10
  Serve with plenty of fresh bread and, if you like, some feta cheese on the side.
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