Vegetable Casserole

[Guest guest]

Vegetable Casserole

 

1 large eggplant 2 pounds zucchini 4 medium potatoes 2 large green bell

peppers

1 large red bell pepper 1 large yellow bell pepper 2 large onions 1 cup olive

oil

2 (15 ounce) cans tomato sauce 3 cloves garlic, crushed 1 teaspoon sugar 1

tablespoon dill weed salt and pepper, to taste

 

Cut eggplant, zucchini and potatoes into bite sized pieces. Don't peel the

eggplant and zucchini. Clean peppers and slice into strips. Peel and slice, or

dice, onions. Saute vegetables in 1 cup oil. Work in batches, and don't drain

oil off. Put veggies in a baking dish, or dutch oven, and toss. Add garlic,

dill, salt, pepper and sugar to tomato sauce and mix with veggies. Bake until

tender, about 1 hour. serves 4 to 6.