Eggplant (Aubergine) , Onion and Tomato Casserole
"This is one of Rozanne Gold's recipes, but I think I got it off Arthur Schwartz's website. It's great for a summer barbecue, as long as you can get away from the oven while it cooks."
- Ready In:
- 3hrs 15mins
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 1 large eggplant
- 4 medium onions
- 6 large ripe tomatoes
- 1 1⁄2 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
- Slice all the vegetables very thin.
- In a rectangular baking dish, put a layer of onions, eggplant, tomatoes.
- Sprinkle the layer with herbs, basil, salt and pepper.
- Continue layering, with the last layer being onion.
- Pour oil over vegetables.
- Bake at 300 degrees for about 3 hours; you may need more time.
- As it bakes, press down on the vegetables every half hour or so; remove excess liquid with a baster.
- Vegetables will reduce in volume, and onions on top should be well caramelized when done.
- Cool, and cut into squares to serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Very good casserole. I made this exactly as written, next time I will add some garlic. A little time consuming on the cooking but well worth it.
RECIPE SUBMITTED BY
Sudie
Queens, New York
I live just outside the Big Apple. I am passionate about my husband, my kids, my cats, my friends, reading, cooking, and Santa Fe. I love "Marcella Cucina" and have enjoyed everything I made from it, but on a daily basis I use Mark Bittman's "How to Cook Everything".
My pet peeve is procrastinators - don't they know it's ALWAYS later than you think????
