- 4 tomatoes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons white sugar
- 1/3 cup chopped fresh parsley
- 1/3 cup chopped fresh mint
- 1/3 cup chopped fresh basil
- 2 tablespoons fresh oregano
- 1/4 cup capers
- 2 cloves garlic
- salt and ground black pepper to taste
- 2 tablespoons olive oil
- 2 onions, sliced
- 2 potatoes, sliced
- 2 eggplant, sliced
- 3 zucchini, sliced
- 3 green bell peppers, sliced
- 2 cups okra
- Preheat oven to 350 degrees F (175 degrees C). Place three of the tomatoes, the 1/2 cup olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato; set aside.
- Heat the 2 tablespoons olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.
- Stir together the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato, and the fresh tomato sauce, and place the mixture in a large baking pan. If needed, stir in a little water so that the vegetables are just covered with sauce.
- Bake in the preheated oven until all vegetables are tender, about 1 hour.
03/31/2018
recipepes.com
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