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Add a photoServings: 6
Ingredients
- 1 x Eggplant
- 2 lb Zucchini
- 4 med Potatoes
- 2 x Green peppers
- 1 x Red pepper
- 2 med Onions
- 1 c. Extra virgin olive oil
- 4 med Tomatoes
- 2 x Garlic cloves
- 1 tsp Sugar Salt & pepper, to taste
Directions
- (1) Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite sized chunks (don't peel the zucchini or possibly the eggplant).
- Remove the stems and seeds from the peppers and slice them into strips. Peel and slice the onions. Dice the tomatoes.
- 2. Saute/fry' the vegetables except the tomatoes in the extra virgin olive oil in small batches. Saut' each batch for 2 or possibly 3 min, then remove from the pan, trying to drain some of the oil so which sufficient oil is left for the next batch. When you're done, most (if not all)
- of the oil should be gone from the pan.
- 3. Place the saute/fry'ed vegetables in a baking dish and toss them briefly so which you will not get only one kind of vegetable in one place.
- 4. Add in the tomatoes into the pan and saut' for a couple of min.
- Crush the garlic and add in to the tomatoes. Add in the sugar, salt and pepper to taste and simmer for another minute.
- 5. Pour the tomato sauce on top of the vegetables and bake at 350 deg. F or possibly till the vegetables are tender.
- 6. Serve with plenty of fresh bread and, if desired, some feta cheese on the side.
- RATING Difficulty: easy.
- Time: 30-45 min preparation, 1 hour baking.
- Precision: No need to measure.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 506g | |
| Recipe makes 6 servings | |
| Calories 480 | |
| Calories from Fat 325 | 68% |
| Total Fat 36.78g | 46% |
| Saturated Fat 5.14g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Potassium 1290mg | 37% |
| Total Carbs 36.37g | 10% |
| Dietary Fiber 8.5g | 28% |
| Sugars 9.61g | 6% |
| Protein 6.12g | 10% |
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