Mediterranean Vegetable Casserole
1 pound eggplants (aubergines), cut into 1/4 in. slices
Place the eggplant slices in a colander, sprinkle with salt and leave for 1 hour.
2 1/4 cups olive oil
1 pound potatoes, cut into 1/4 in slices
1 pound green bell peppers (capsicums), seeded and chopped
3 cloves garlic, peeled
2 pounds ripe tomatoes, peeled and finely chopped
Dry off the water yielded by the eggplant with paper towels.
Heat the oil in a skillet (frying pan), then fry the potato slices over low heat until soft but not golden. Transfer to a heatproof casserole as the slices are done. Fry the eggplant in the same oil and arrange them on top of the potatoes. Fry the bell peppers in the same oil over low heat. Drain the oil thoroughly from the bell peppers, then arrange on top of the eggplant and add a little salt. Leave enough oil in the skillet to cover the base of the pan. Fry the garlic cloves, then add the tomatoes and cook over medium heat for 20-30 minutes, stirring frequently. When the oil starts to come to the surface, add a little salt and strain the tomato sauce through a fine sieve. Pour over the vegetables.
Preheat the oven to 350 degrees F.
Sprinkle a little of the used oil over the vegetables and tomato sauce. Transfer to the oven and bake for 10 minutes. Serve hot, warm or cold.
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