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Tomato Potato and Eggplant (Aubergine) Casserole

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“I found this years ago in a Canadian Living Magazine. I made it several times, then forgot about it until recently, only I couldn't find my copy of the recipe. Sooooo, I guessed at it and it came out pretty much the way I remember. My recipe calls for 2 cloves of garlic, but use at your own discretion.”
READY IN:
2hrs
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine tomatoes, basil, garlic, a sprinkling of salt and pepper and olive oil, toss and let sit for 1/2 to 1 hour.
  2. Slice potato and eggplant into roughly 1/4" slices.
  3. Spray a 9" x 9" tall cassarole dish with non-stick spray.
  4. Layer as follows; tomato, potato, tomato, eggplant, until there aren't any vegetables left.
  5. Bake in 350 oven for 1 to 1-1/5 hours, periodically pressing vegetables down into the tomato juices.
  6. Note: Cheese can be omitted, or you can use romano, mozzerella, or parmasan.
  7. Serve with a green salad.

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