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