Tomato Potato and Eggplant (Aubergine) Casserole |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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I found this years ago in a Canadian Living Magazine. I made it several times, then forgot about it until recently, only I couldn't find my copy of the recipe. Sooooo, I guessed at it and it came out pretty much the way I remember. My recipe calls for 2 cloves of garlic, but use at your own discretion. Ingredients:
1 medium eggplant |
2 large potatoes |
6 cups diced plum tomatoes |
3 tablespoons minced fresh basil |
2 garlic cloves, minced |
1/4 cup olive oil |
salt and pepper |
3 tablespoons grated asiago cheese |
Directions:
1. Combine tomatoes, basil, garlic, a sprinkling of salt and pepper and olive oil, toss and let sit for 1/2 to 1 hour.
2. Slice potato and eggplant into roughly 1/4 slices.
3. Spray a 9 x 9 tall cassarole dish with non-stick spray.
4. Layer as follows; tomato, potato, tomato, eggplant, until there aren't any vegetables left.
5. Bake in 350 oven for 1 to 1-1/5 hours, periodically pressing vegetables down into the tomato juices.
6. Note: Cheese can be omitted, or you can use romano, mozzerella, or parmasan.
7. Serve with a green salad.
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