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Cherokee Red & Green Mixit

native

1 lb eggplant, sliced
1 lb zucchini, sliced
1 lb ripe tomatoes, peeled and seeded
1 lb sweet bell peppers, seeded and slic; ed
1 lb onions, peeled and sliced
3 tablespoon sunflower oil
3 tablespoon vinegar or lemon juice
2 teaspoon honey or sugar
1 1/2 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon hot pepper sauce, to taste, or-
3/8 tablespoon 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.

Yield: 8 servings

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