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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
Cuisine: Cajun & Creole
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

BRIAMII- GREEK VEGETABLE CASSEROLE

Date Added: September 12, 2009

Ingredients:

1 Unit Eggplant * see note
2 Pounds Zucchini grated
4 Potatoes (chopped)
2 Unit Green Bell Peppers cut and diced
1 Unit Red Pepper thinly sliced
2 Onions red chopped
1 Cup Olive Oil or lard
4 Tomatoes diced
2 Unit Cloves Of Garlic (up to 3)
1 Teaspoon Sugar Brown Water
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Directions:

1. Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite sized chunks (do not peel the zucchini or the eggplant).

2. Remove the stems and seeds from the peppers and slice them into strips.

3. Peel and slice the onions. Dice the tomatoes.

4. Saute' the vegetables except the tomatoes in the olive oil in small batches.

5. Sauteed 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.

6. When you're done, most (if not all) of the oil should be gone from the pan.

7. 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.

8. Add the tomatoes into the pan and sauteed for a couple of minutes.

9. Crush the garlic and add to the tomatoes.

10. Add the sugar, salt and pepper to taste and simmer for another minute.

11. Pour the tomato sauce on top of the vegetables and bake at 350 deg.

12. F or until the vegetables are tender. Serve with plenty of fresh bread and, if you like, some feta cheese on the side.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Eggplant, Tomato, Potato, Garlic, Natural Sweeteners, Onion, Olive Oil allergies.
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