Briami mystras (multi-vegetable & herb casserole
Yield: 8 servings Kar
Ingredients:
- 1 1/2 lb Potatoes; peeled and sliced 1 bn Fresh dill; chopped
- 1 1/2 lb Zucchini; scraped and sliced Salt & freshly ground pepper
- 3/4 lb Okra; trimmed 1/2 c Olive oil Vinegar 5 Scallions; chopped
- 1 (1 lb) eggplant; sliced* 3 Garlic cloves; minced
- 1 lb Fresh/canned tomatoes;sliced Toast or bread crumbs
Instructions:
*Soak okra in vinegar to remove slime then rinse well. Eggplant may be salted and rinsed before slicing if desired. In a large bowl place all the vegetables reserving half the tomatoes. Season with the parsley dill salt and pepper and mix thoroughly. Layer the vegetables in a large casserole alternating vegetables as much as possible. Meanwhile heat the oil in a small pan and saute the scallions and garlic stirring. Chop the remaining tomatoes and add them to the scallions stirring. Simmer for 10 minutes then spoon over the vegetables. Dust the top with the crumbs and bake in a 350 degree oven for 1 hour. Serve warm or cold. From: "The Food of Greece" by Vilma Liacouras Chantiles Avenel Books New York. Typed for you by Karen Mintzias
