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Categories:
potatoes zucchini vinegar eggplant tomatoes fresh parsley fresh dill extra-virgin olive oil scallions garlic
Viewed: 23 - Published at: 8 years agoIngredients
- 1 1/2 lb Potatoes, peeled and sliced
- 1 1/2 lb Zucchini, scraped and sliced
- 3/4 lb Okra, trimmed Vinegar
- 1 x (1 lb) eggplant, sliced*
- 1 lb Fresh/canned tomatoes,sliced
- 1 bn Fresh parsley, minced
- 1 bn Fresh dill, minced Salt & freshly grnd pepper
- 1/2 c. Extra virgin olive oil
- 5 x Scallions, minced
- 3 x Garlic cloves, chopped Toast or possibly bread crumbs
Method
- *Soak okra in vinegar to remove slime, then rinse well.
- Eggplant may be salted and rinsed before slicing if you like.
- In a large bowl, place all the vegetables, reserving half the tomatoes.
- Season with the parsley, dill, salt, and pepper, and mix thoroughly.
- Layer the vegetables in a large casserole, alternating vegetables as much as possible.
- Meanwhile, heat the oil in a small pan and saute/fry the scallions and garlic, stirring.
- Chop the remaining tomatoes and add in them to the scallions, stirring.
- Simmer for 10 min, then spoon over the vegetables.
- Dust the top with the crumbs and bake in a 350 degree oven for 1 hour.
- Serve hot or possibly cool.
