3 cups thinly sliced onions
Sauté onions in 2 tablespoons oil for 5 minutes. Remove.
1/2 cup olive oil
4 green peppers, sliced
1 eggplant, peeled and sliced thin
4 zucchini, sliced thin
5 tomatoes, sliced thin
3 cloves garlic, minced
2 teaspoons salt or to taste
3/4 teaspoon freshly ground pepper
Sauté green peppers in 2 tablespoons oil 5 minutes. Remove.
Sauté eggplant in 2 tablespoons oil for 2 minutes on each side. Remove.
Sauté the zucchini in remaining oil for 3 minutes.
Arrange successful layers of the sautéed vegetables and tomatoes in a
Sprinkle each layer with garlic, salt and pepper.
Cover and bake in a 325 oven for 45 minutes. Remove cover and bake 5 minutes longer.
Serve hot or cold.
Not a bad recipe but I frankly found it a bit bland, even with the garlic. I think next time I will add some herbs to the mix. It just wasn't savory enough for me.
Rebekah , Henderson
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