1.   Combine cooked eggplant, bread cubes and sauteed vegetables.

2.   Fold sauteed vegetables into the cheese-sour cream mixture.

3.   Lower heat and saute vegetables until transparent.

4.   Note that many of these recipes call for plenty of butter to saute vegetables and moisten the bread.

5.   Our tester found it worth the extra time, though, to saute the vegetables before baking with the fish.

6.   Saute vegetables until soft.

7.   Saute vegetables lightly on low heat until they start to soften.

8.   Saute the vegetables until they have become soft.

9.   Sorosky advised the class to avoid using large amounts of oil to saute vegetables.

10.   To brown or saute vegetables, place them in a non-stick pan and cook on low with onion, garlic, and a little water or wine.