Title: Cherokee Red and Green Mixit
Categories: Native amer, So east
Yield: 8 Servings

1 lb Eggplant, sliced
1 lb Zucchini, sliced
1 lb Ripe tomatoes, peeled and
-seeded
1 lb Sweet bell peppers, seeded
-and sliced
1 lb Onions, peeled and sliced
3 tb Sunflower oil
3 tb Vinegar or lemon juice
2 ts Honey or sugar
1 1/2 ts Salt
1/2 ts Ground pepper
1 ts Hot pepper sauce, to taste,
-OR-
3/8 tb Chopped fresh dill

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. Collected from the Int'l Fido Cooking Echoes
Posted to FOODWINE Digest 18 October 96

Date: Sat, 19 Oct 1996 11:35:06 +0000

From: Joell Abbott