Greek Vegetable Stew with Olive Oil

1 pound green beans
1 pound eggplants
1 pound zucchini
2 green peppers
1 pound potatoes
1 1/2 pounds tomatoes
2 medium, sliced onion
2 tablespoons salt
1/2 teaspoon pepper
2 teaspoons sugar
1 1/4 cups olive oil
chopped parsley

Wash green beans. Remove ends and strings if any. Cut into 2 inch pieces. Scrub zucchini, cut off ends and wash. Cut in halves lengthwise and crosswise into 1 inch pieces. Wash and remove seeds from peppers. Cut into strips. Peel and wash potatoes. Cut in small pieces. Wash, peel and cut tomatoes into slices. Peel, wash and slice onions. Put all vegetables together in layers in a large stew pan. Add salt, pepper, sugar, olive oil, parsley and 1 cup hot water. Cover and cook over low heat for 1 1/2 hours, or bake (covered) in a moderate oven for 2 hours, until vegetables are soft and most of the liquid has evaporated.

Serves 6-8.

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