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Recipe: Eggplant, Potato and Tomato Casserole
Categories: None
Yield: 1 Servings
4 lb Plum tomatoes; ripe and
-- chopped
1/3 c EV olive oil
1 tb Chopped parsley
3 Leaves fresh basil; ( or 2
-- tsp dry)
2 Cloves garlic minced
2 ts Wine vinegar; ( I used
-- balsamic )
1 ts Salt
1/2 ts Hot pepper flakes; ( I used
-- cayenne)
2 lb Peeled potatoes; sliced
-- 1/8'' thick
1 lb Firm eggplant; not peeled
-- sliced 1/8" lengthwise,
-- (up
-- to 1-1/2)
This recipe is from Canadian living Sep 98 we made it today and we gave it a TEN.
In bowl, stir together tomatoes, oil, parsley, basil, garlic, vinegar, salt and pepper flakes; set a side. In a baking dish 13" by 9" ( this size is good for 1/2 recipe )spread 1 cup tomato mix on bottom arrange layer of potatoes slices cover with cup of tomato mix,top with layer of eggplant, tomato mix potato slices and eggplant and end with tomato mix.
Cover and bake at 375f for 2 hours every 30 min press gently mixture down so liquid will rise.
Posted to JEWISH-FOOD digest by "Mindi Miller" <myenta@psnw.com> on Aug 23, 1998, converted by MM_Buster v2.0l.
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