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Saturday, April 16, 2016

hariton's 'famous' vegetarian casserole

Ingredients

  • Servings: 36
  • 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

Recipe

    Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

    Ready Time: 6 hrs

  • 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.

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