| 1 | (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. |
| 4 | Dice the tomatoes. |
| 5 | (2) saute" the vegetables except the tomatoes in the olive oil in small batches. |
| 6 | Saut" 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. |
| 7 | When you"re done, most (if not all) of the oil should be gone from the pan. |
| 8 | (3) place the saute"ed vegetables in a baking dish and toss them briefly so that you won"t get only one kind of vegetable in one place. |
| 9 | (4) add the tomatoes into the pan and saut" for a couple of minutes. |
| 10 | Crush the garlic and add to the tomatoes. |
| 11 | Add the sugar, salt and pepper to taste and simmer for another minute. |
| 12 | (5) pour the tomato sauce on top of the vegetables and bake at 350 °F or until the vegetables are tender. |
| 13 | (6) serve with plenty of fresh bread and, if you like, some feta cheese on the side. |
| 14 | Rating difficulty: easy. |
| 15 | Time: 30-45 minutes preparation, 1 hour baking. |
| 16 | Precision: no need to measure. |
