Eggplant (Aubergine) , Onion and Tomato Casserole |
|
 |
Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 10 |
|
It's great for a summer barbecue, as long as you can get away from the oven while it cooks. Ingredients:
1 large eggplant |
4 medium onions |
6 large ripe tomatoes |
1 1/2 tablespoons dried herbs such as thyme or 1 1/2 tablespoons rosemary or 1/4 cup fresh herb, finely chopped |
1 tablespoon chopped fresh basil |
2 teaspoons salt |
1 teaspoon fresh ground black pepper |
1/2 cup olive oil |
Directions:
1. Slice all the vegetables very thin.
2. In a rectangular baking dish, put a layer of onions, eggplant, tomatoes.
3. Sprinkle the layer with herbs, basil, salt and pepper.
4. Continue layering, with the last layer being onion.
5. Pour oil over vegetables.
6. Bake at 300 degrees for about 3 hours; you may need more time.
7. As it bakes, press down on the vegetables every half hour or so; remove excess liquid with a baster.
8. Vegetables will reduce in volume, and onions on top should be well caramelized when done.
9. Cool, and cut into squares to serve.
|
|