Karen Mintzias 1 1/2 lb Potatoes; peeled and sliced
1 1/2 lb Zucchini; scraped and sliced
3/4 lb Okra; trimmed
Vinegar 1 (1 lb) eggplant; sliced*
1 lb Fresh/canned tomatoes;sliced
1 bn Fresh parsley; chopped
1 bn Fresh dill; chopped
Salt & freshly ground pepper 1/2 c Olive oil
5 Scallions; chopped
3 Garlic cloves; minced
Toast or bread crumbs *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