Ingredients:
1 Eggplant
2 Pound(s) Zucchini
4 medium Potatoes
2 Green Peppers
1 Red Pepper
2 medium Onions
1 Cup(s) Olive Oil
4 medium Tomatoes
2 Garlic Cloves
1 Teaspoon(s) Sugar |
Directions: Cut the eggplant, zucchini and potatoes into 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.
Saute the vegetables, except the tomatoes, in the olive oil in small
batches. 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. 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.
Add the tomatoes into the pan and saute 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. Pour the tomato sauce
on top of the vegetables and bake at 350F degrees, or until the
vegetables are tender.
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