Free Recipe Eggplant, Potato and Tomato Casserole
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Eggplant, Potato and Tomato Casserole Recipe
4 lb Plum tomatoes; ripe and
-chopped
1/3 c EV olive oil
1 tb Chopped parsley
3 Leaves fresh basil; ( or 2
-tsp dry)
2 Cloves garlic minced
2 ts Wine vinegar; ( I used
-balsamic )
1 ts Salt
1/2 ts Hot pepper flakes; ( I used
-cayenne)
2 lb Peeled potatoes; sliced
-1/8 thick
1 lb Firm eggplant; not peeled
-sliced 1/8 lengthwise, (up
-to 1-1/2)
Eggplant, Potato and Tomato Casserole Preparation
This recipe is from Canadian living Sep 98 we made it today and we gave it a TEN. In bowl, stir together tomatoes, oil, parsley, basil, garlic, vinegar, salt and pepper flakes; set a side. In a baking dish 13 by 9 ( this size is good for 1/2 recipe )spread 1 cup tomato mix on bottom arrange layer of potatoes slices cover with cup of tomato mix,top with layer of eggplant, tomato mix potato slices and eggplant and end with tomato mix. Cover and bake at 375f for 2 hours every 30 min press gently mixture down so liquid will rise. Posted to JEWISH-FOOD digest by Mindi Miller <myenta@psnw.com> on Aug 23, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Eggplant, Potato and Tomato Casserole?
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