Ingredients
-
1
-
4
-
6
-
1 1/2
-
1
-
2
-
1
-
1/2
-
-
-
-
-
-
-
Directions
Eggplant (Aubergine) , Onion and Tomato Casserole, This is one of Rozanne Gold’s recipes, but I think I got it off Arthur Schwartz’s website It’s great for a summer barbecue, as long as you can get away from the oven while it cooks , Very good casserole I made this exactly as written, next time I will add some garlic A little time consuming on the cooking but well worth it , This is one of Rozanne Gold’s recipes, but I think I got it off Arthur Schwartz’s website It’s great for a summer barbecue, as long as you can get away from the oven while it cooks
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Steps
|
1
Done
|
Slice All the Vegetables Very Thin. |
|
2
Done
|
in a Rectangular Baking Dish, Put a Layer of Onions, Eggplant, Tomatoes. |
|
3
Done
|
Sprinkle the Layer With Herbs, Basil, Salt and Pepper. |
|
4
Done
|
Continue Layering, With the Last Layer Being Onion. |
|
5
Done
|
Pour Oil Over Vegetables. |
|
6
Done
|
Bake at 300 Degrees For About 3 Hours; You May Need More Time. |
|
7
Done
|
as It Bakes, Press Down on the Vegetables Every Half Hour or So; Remove Excess Liquid With a Baster. |
|
8
Done
|
Vegetables Will Reduce in Volume, and Onions on Top Should Be Well Caramelized When Done. |
|
9
Done
|
Cool, and Cut Into Squares to Serve. |
