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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A layered, Italian vegetable casserole, very simple. Ingredients:
8 ounces potatoes, peeled & sliced 1/8 thick |
1 pound eggplant, peeled and sliced 1/2 thick |
1 pound tomatoes, sliced 1/2 thick |
4 tablespoons olive oil |
1/2 tsp salt |
1/4 tsp pepper |
1/4 cup basil, fresh, chopped |
4 cloves garlic |
Directions:
1. Drop the sliced potatoes into boiling water for 5 minutes. Drain and set aside.
2. Oil a 2 quart baking dish with straight sides. A souffle dish is ideal
3. Preheat oven to 375 f
4. layer the vegetables starting with potatoes.
5. Sprinkle each layer with olive oil, basil, salt & pepper.
6. Continue with tomatoes and eggplant and repeat the layers until all the vegetables are used, finishing with tomatoes.
7. Drizzle the top with olive oil
8. Bake for 45 minutes, or until the juices of the vegetables are absorbed
9. You want the final tiella to be firm and not too juicy. You should be able to cut it in slices.
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