|20 min||1 h 15 min||8|
|2 cup||Eggplant (sliced, approx. 2 medium eggplants)|
|2 cup slices||Zucchini (green/yellow or both, approx. 2 medium squash)|
|3 cup||Potato (sliced, approx. 2 large baking potatoes)|
|1 1/2 cup||White onion (thinly sliced, approx. 1 medium sweet white onion)|
|6 clove(s)||Garlic (sliced very thinly)|
|3 cup sliced||Tomato (approx. 4 large ripe tomatoes)|
|3 tbsp||Basil, fresh (sliced)|
|1 cup||Olive oil|
|1 tsp||Salt and pepper (each)|
|2 cup chopped||Tomato (peeled and crushed, approx. 3 large tomatoes)|
|1/2 cup||Water, filtered|
|1/2 tsp||Granulated sugar|
1. Peel and crush tomatoes. Add water/pinch of sugar, mix well to combine and set aside.
2. Start with 1/2 cup oil on bottom of casserole dish and layer vegetables in the following order:
3. Drizzle top generously with remaining olive oil and pour peeled, crushed tomatoes over the top.
4. Bake uncovered at 400°F for approximately 1 hour and 15 minutes.
To test for doneness – check that potatoes are fork tender. You may need to leave dish in the oven another 15 minutes or so depending on the thickness of your slices. See "Notes" below.
Cut a small cross on the bottom of your tomatoes and add to a pan of boiling water. Remove pan from heat and allow tomatoes to sit for 5 minutes. Remove tomatoes from water and when cool enough to handle, gently peel skin down the sides of tomato from the cross marks. Then just given them a good mash with the back of a fork. Store in a jar in the fridge.
Other vegetable options: okra, green beans, peas, green peppers, and mushrooms.
Other herb options: oregano, mint, or dill.
Increase baking time by approx 20-30 minutes if using chunky cut vegetables instead of sliced.