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Рецепт Aubergine, Potato And Tomato Casserole
by Global Cookbook

Aubergine, Potato And Tomato Casserole
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Ингредиенты

  • 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)

Инструкции

  1. A TEN.
  2. 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.
  3. Cover and bake at 375f for 2 hrs every 30 minutes press gently mix down so liquid will rise.