Cherokee red and green mixit

8 servings

Ingredients

Quantity Ingredient
1 pounds Eggplant, sliced
1 pounds Zucchini, sliced
1 pounds Ripe tomatoes, peeled and seeded
1 pounds Sweet bell peppers, seeded and sliced
1 pounds Onions, peeled and sliced
3 tablespoons Sunflower oil
3 tablespoons Vinegar or lemon juice
2 teaspoons Honey or sugar
1½ teaspoon Salt
½ teaspoon Ground pepper
1 teaspoon Hot pepper sauce, to taste, OR-
⅜ tablespoon Chopped fresh dill

Directions

In a large bowl, toss vegetables with oil, vinegar and honey. In a heavy cooking pot or dutch oven, layer vegetables and sprinkle with seasonings.

Place over high heat until oil begins to sizzle. Reduce heat to medium low. Cover and simmer for about 1 hour until vegetables are tender. Serve hot or cold.

From "Spirit of The Harvest: North American Indian Cooking," by Beverly Cox and Martin Jacobs.

Submitted By HILDE MOTT On 01-25-95

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