Ingredients
-
1
-
2
-
6
-
3
-
2
-
1/4
-
-
3
-
-
-
-
-
-
-
Directions
Tomato Potato and Eggplant (Aubergine) Casserole, 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 , It’s wintertime so used canned tomatoes but otherwise followed the recipe Next time I would add herbs and other seasonings such as garlic and/or onion, etc to add more interest to the flavor The eggplant was delicious , 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
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Steps
|
1
Done
|
Combine Tomatoes, Basil, Garlic, a Sprinkling of Salt and Pepper and Olive Oil, Toss and Let Sit For 1/2 to 1 Hour. |
|
2
Done
|
Slice Potato and Eggplant Into Roughly 1/4" Slices. |
|
3
Done
|
Spray a 9" X 9" Tall Cassarole Dish With Non-Stick Spray. |
|
4
Done
|
Layer as Follows; Tomato, Potato, Tomato, Eggplant, Until There Aren't Any Vegetables Left. |
|
5
Done
|
Bake in 350 Oven For 1 to 1-1/5 Hours, Periodically Pressing Vegetables Down Into the Tomato Juices. |
|
6
Done
|
Note: Cheese Can Be Omitted, or You Can Use Romano, Mozzerella, or Parmasan. |
|
7
Done
|
Serve With a Green Salad. |
