Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :1:30
Categories : Ethnic Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds eggplant -- peeled & sliced
1 pound zucchini -- sliced
1 large sweet green peppers -- sliced
1 1/2 cups onion -- sliced
3 cloves garlic -- minced
1/4 cup olive oil
4 large red ripe tomatoes -- peel, seed, & slice
1 teaspoon basil
1/4 cup Parmesan cheese
2 tablespoons bread crumbs
1 tablespoon olive oil
salt
black pepper
Combine eggplant slices, zucchini slices, and green pepper slices in a
large oven-safe bowl. Sprinkle with 1 tablespoon of salt and pour a quart of
boiling water over the vegetables. Let stand 10 minutes, drain and pat dry.
In a large skillet, cook the onions and garlic cloves in olive oil until
softened. Spread onion mixture on the bottom of an oiled shallow 2 quart
baking dish. Arrange half the vegetable mixture on top of the onion mixture
and spread it with half the tomato slices. Sprinkle the tomatoes with 2
tablespoons Parmesan, 1/2 teaspoon basil, and salt and pepper to taste.
Arrange the remaining vegetables and tomatoes in layers in the baking
dish and season them with 1/2 teaspoon basil and salt and pepper to taste.
Sprinkle with remaining Parmesan and bread crumbs and drizzle with olive oil.
Bake at 4000 for 45 minutes.
