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Potato-Eggplant-Bake
This recipe was developed as a result of a little challenge to our readers. Several were asked to name one of their favorite food ingredients with the idea that once I had the number of responses I asked for I would create a recipe using those ingredients. Thankfully they made it pretty easy on me this time around. No strange combinations or weird ingredients! It could have been worse! However, this dish turned out to be a satisfying and tasty casserole. Ingredients
- 4 medium to large potatoes, peeled and thinly sliced
- 1 medium sized eggplant, thinly sliced
- 1 (28 ounce) can of diced tomatoes
- 1/3 cup of golden raisins
- 1 - 1 1/2 teaspoons of cumin
- 1 teaspoon of Italian seasoning
- 1 teaspoon sea salt
- 1/2 teaspoon fresh cracked black pepper
- 2 cups of shredded vegan Mozzarella "cheese"
Directions
- Preheat the oven to 350 degrees F.
- After slicing the potatoes place them in a pot of boiling
- water and par boil for 5 to 8 minutes. Remove from heat and
- allow to sit until cool enough to handle.
- Meanwhile slice the eggplant in half lengthwise. Salt it and
- allow it to sit while you empty the can of tomatoes into a medium sized mixing bowl.
- To the bowl of diced tomatoes add the cumin, Italian seasoning, sea salt, black pepper and raisins. Mix it well.
- Rinse the eggplant in cold water and slice both halves very thin.
- Spray a 1 quart, oven-safe casserole dish with olive oil cooking
- spray.
- Place a layer of potato, then eggplant and cover with just enough tomato to make a thin cover. Repeat the process until the casserole dish is full.
- Top with mozzarella and place in the oven. Bake for 50 to 60 minutes or until potatoes are done (soft) enough to suit your taste.
- Remove the casserole dish. Allow it to rest for about 5 minutes. Serve with a side dish of corn and some fresh fruit slices!
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