Briami - Greek Vegetable Casserole

Cut eggplant, zucchini and potatoes in bite-size chunks (do not peel zucchini or eggplant).

Slice peppers, onions and dice tomatoes.

Saute the vegetables, except tomatoes, in olive oil. Place sauteed vegetables in baking dish.

Add tomatoes into the pan to saute with crushed garlic.

Add sugar, salt and pepper and simmer for another minute.

Pour tomato sauce on top of the vegetables and bake at 350° until the vegetables are tender.