Eggplant, Potato And Tomato Casserole Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Plum tomatoes, ripe and chopped
1/3 cup: EV olive oil,
1 tbsp: Chopped parsley,
3 Leaves: fresh basil, ( or 2 tsp dry)
2 Cloves: garlic minced,
2 tsp: Wine vinegar, ( I used balsamic )
1 tsp: Salt,
1/2 tsp: Hot pepper flakes, ( I used cayenne)
2 lbs: Peeled potatoes, sliced 1/8 thick
1 lbs: Firm eggplant, not peeled sliced 1/8" lengthwise, (up to 1-1/2)
Directions:
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" on Aug 23,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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"
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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