Greek Baked Vegetable Medley
1 eggplant ends trimmed
Cut eggplant in half lengthwise; cut into 1/4-inch thick semicircles. Place eggplant in colander; sprinkle each layer generously with salt. Place plate over eggplant and place weight (such as soup cans) on top. Let drain 1 hour. Rinse; drain well, squeezing gently to remove excess liquid. Pat dry.
1/2 cup olive oil plus 2 tablespoons olive oil
2 red onions thinly sliced
2 cloves garlic minced
5 potatoes peeled and cut into 1/4-inch rounds
2 large zucchini cut into 1/4-inch rounds
2 large green bell peppers seeded and cut into 1/4-inch rings
2 tablespoons chopped fresh marjoram
salt and freshly ground pepper to taste
15 ounces plum tomatoes peeled and chopped
Heat oven to 375 degrees. Heat 2 tablespoons of the olive oil in large skillet over medium heat. Add onions and garlic; cook, stirring often, until soft and translucent, about 10 minutes.
Spread one-third of onions and garlic on bottom of lightly oiled large, deep earthenware baking dish. Place half the potatoes, zucchini, eggplant and pepper rings in one overlapping layer on top of onions. Season with marjoram, salt and pepper. Spread another third of the onions over first layer and top with half the tomatoes. Drizzle 1/4 cup of olive oil over tomatoes. Repeat with remaining ingredients.
Cover baking dish loosely with aluminum foil. Bake until all vegetables are tender, about 1 hour and 15 minutes. Let cool 15 minutes before slicing.
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