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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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In my city this dish had many names - Greek Sauce, Eggplant Sauce, finally, simply Saute. No matter what the name, this casserole is incredibly rich in flavor, colorful and tastes excellent both hot and cold. Cook in summer when all veggies are real and at the peak of their ripeness Ingredients:
2 large eggplant |
4 zucchini or 2 large mexican squash |
4 carrots |
4 yellow onions |
4 bell peppers of mixed colors |
2 lbs ripe tomatoes |
1/2 bunch fresh chinese celery (celery leaves) |
salt, pepper, all purpose flour |
cooking oil |
Directions:
1. Cut eggplant in half length-wise and slice about 3/8 inch thick.
2. Cut onions and bell peppers in half and slice 1/4 inch
3. Slice carrots, tomatoes and zucchini 1/4 inch
4. Chop celery coarsely.
5. Sprinkle some salt over eggplants, put them under press for 10 minutes.
6. Rinse eggplants and dry with paper towel
7. Mix 3/4 cup flour with 2 tsp salt and some black pepper.
8. Heat oil in a large skillet
9. Dip each eggplant slice in flour mix and fry on both sides, until browned. Set aside.
10. In a separate skillet, saute carrots until sweaty in a small amount of oil. Set aside.
11. Saute onions until golden and translucent in small amount of oil. Set aside.
12. In a large sauce pan or dutch oven, arrange all vegetables in thin layers:
13. eggplant,
14. onion,
15. carrots
16. peppers
17. tomatoes
18. celery
19. Repeat layering until all vegetables are used up.
20. Sprinkle some salt over. Add 1 cup water. Bring to boil.
21. Cover snuggly and cook over very slow flame for 40 minutes.
22. Sauce should be thick and all vegetables very tender when done.
23. Mix the casserole from the bottom up. Don't mash too much.
24. Serve warm or cold with sour cream on the side
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