- 8 large eggplants
- 8 large potatoes
- 8 green bell peppers
- 8 large onions
- 8 summer squash
- 6 tomatoes
- 1 pound fresh green beans
- 1 pound whole fresh mushrooms
- 2 bulbs garlic, cloves separated and peeled
- 1/4 cup chopped fresh dill weed
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh basil
- 1 (15 ounce) can tomato sauce
- 3/4 cup olive oil
- salt and pepper to taste
- Prepare the eggplant before assembling ingredients, by cutting them into 2 inch chunks and putting them into an extra large bowl with salted water to cover. This will draw out the bitterness from the eggplant. Let this sit for about 3 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Cut the potatoes, green bell peppers, onion, squash and tomatoes into 2-inch chunks. Cut the green beans and mushrooms in half and peel the garlic cloves.
- Drain and rinse the eggplant, then combine it with all the other chopped vegetables, the dill, oregano and basil and place all into a 3x13x18 inch roasting pan. Pour the tomato sauce and olive oil over all.
- Bake at 375 degrees F (190 degrees C) for 2 1/2 hours, adding a little water about halfway through cooking time to keep moist.
03/30/2017
recipepes.com
Hariton's 'Famous' Vegetarian Casserole, recipe
PT15M
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5
455 calories
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