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Aubergine, Potato And Tomato Casserole
Ingredients
- 4 lb Plum tomatoes, ripe and minced
- 1/3 c. EV extra virgin olive oil
- 1 Tbsp. Minced parsley
- 3 x Leaves fresh basil, ( or possibly 2 tsp dry)
- 2 x Cloves garlic chopped
- 2 tsp Wine vinegar, ( I used balsamic )
- 1 tsp Salt
- 1/2 tsp Warm pepper flakes, ( I used cayenne)
- 2 lb Peeled potatoes, sliced 1/8'' thick
- 1 lb Hard aubergine, not peeled sliced 1/8" lengthwise, (up to 1-1/2)
Directions
- 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 c. tomato mix on bottom arrange layer of potatoes slices cover with c. of tomato mix,top with layer of aubergine, tomato mix potato slices and aubergine and end with tomato mix.
- Cover and bake at 375f for 2 hrs every 30 minutes press gently mix down so liquid will rise.
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