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  Artichokes with Olive Oil -- Aginares A La Polita
  Aubergines With Olive Oil -- Melitzanes Me Lathi
  Baked Summer Vegetables -- Briami
  Fresh Peas With Artichokes -- Arakas Me Aginares
  Fried Aubergines -- Melitzanes Tighanites
  Fried Zucchini -- Kolokithakia Tighanita
  Okra with Tomatoes -- Bamies Me Saltsa
  String Beans With Olive Oil -- Fasolakia Me Lathi
  Vegetable Stew with Olive Oil
  Zucchini Blossoms Stuffed with Bulgur




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Vegetable Stew with Olive Oil
1 lb. Green Beans
1 lb. Aubergines
1 lb. Zucchini
2  Green Peppers
1 lb. Potatoes
1 1/2 lbs. Tomatoes
2 medium, sliced Onion
2 tablespoons Salt
1/2 teaspoon Pepper
2 teaspoons Sugar
1 1/4 cups Olive Oil
chopped Parsley

Wash green beans. Remove ends and strings if any. Cut into 2 inch pieces. Scrub zucchini, cut off ends and wash. Cut in halves lengthwise and crosswise into 1 inch pieces. Wash and remove seeds from peppers. Cut into strips. Peel and wash potatoes. Cut in small pieces. Wash, peel and cut tomatoes into slices. Peel, wash and slice onions. Put all vegetables together in layers in a large stewpan. Add salt, pepper, sugar, olive oil, parsley and 1 cup hot water. Cover and cook over low heat for 1 1/2 hours, or bake (covered) in a moderate oven for 2 hours, until vegetables are soft and most of the liquid has evaporated. Serves 6-8.


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