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Briami Ala Bergy (Vegetable Casserole)

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“Great taste and great to use those prolific zucchinis. If you wish to vary the recipe try l lb. of zucchini and 1 lb of eggplant just be sure that you slice the eggplant thickly and salt for 30 minutes to get some of the moisture out. Rinse and dry before using. You may also like to sprinkle 1/4 cup of parmesan cheese over the casserole for the last 15 minutes of baking.”
READY IN:
1hr 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together the garlic, tomatoes and sugar.
  2. Oil an oven dish large enough to hold all the ingredients.
  3. Place some onion on the bottom of the dish.
  4. Mix zucchini, potatoes and peppers.
  5. Add a layer on top of the onions.
  6. Top with some of the tomato mixture.
  7. Season with salt & pepper.
  8. Sprinkle some of the herbs on top and drizzle with the oil.
  9. Continue layering until all ingredients have been used ending with a layer of the herbs and drizzle with oil (this may be 3-4 layers depending on the depth and size of your dish).
  10. Cover and cook in a 350°F oven for 1-1 1/2 hours.
  11. Uncover for the last 15 minutes.
  12. Garnish with herbs on the side and serve.

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