VOLUME 1 - Kilimanjaro Foods

Tourlu
4 Servings
1/2 lb green beans,cut in 2-inch
lengths
md eggplant
onions
carrots
stalks celery
bell pepper
potatoes
cn tomato,Slices
1/4 c olive oil
1/2 c catsup
1/2 t sugar
1 1/2 t basil
1/4 t black pepper
3 sm courgette
1 c plain yogurt
Cube the eggplant and peel and cube the potatoes, chop the onions
and pepper, slice the carrots and celery Combine beans, eggplant,
onion, carrots, celery, bell pepper, and potatoes in a 5 qt. casserole
dish. Add remaining ingredients (except courgette and yogurt); stir
gently. Cover dish, bake at 350F for 1.5 hours or until vegetables are
almost tender, removing lid and basting vegetables with juices every
30 min. Add sliced courgette to casserole, gently mix in. Bake
casserole uncovered for 20 more min. Serve with a generous spoonful
of yogurt on each serving.