Well worth the time to put this delicious summer vegetable casserole together. It makes a great luncheon dish with just crusty French bread and a light dessert. Serve it with any kind of meat and salad for a delicious Sunday dinner.
Peel eggplant and cut into 1/2 inch slices. Salt, stack the slices, cover with a plate and place a heavy weight on top. This will press excess moisture out of the eggplant.
Put olive oil in large, deep skillet and saute onions and garlic until onions turn golden. Add the olives, green peppers, zucchini and tomatoes to the skillet. Add drained eggplant and sprinkle the mixture with a small amount of olive oil.
Add oregano and simmer, covered, over very low heat about 45 minutes. Preheat oven to 350 degrees F. Uncover skillet and place in oven for an additional 15 minutes to reduce the amount of liquid. Before serving, salt and pepper to taste. Garnish with grated Parmesan cheese.
Source: This recipe is from an old church cookbook.
By Keeper from NC
Hmmm. It's been a while since we had eggplant, so this great-sounding recipe provides the perfect excuse for putting together a casserole which contains this delicious vegetable.
Thank you Keeper. Thumbs up from me too.
Pookarina
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I just made this up the other night and the amounts can vary, depending what you have on hand. my family really liked it.
This French dish has been made for centuries, combining zucchini, eggplant, and peppers to make a delicious and hearty stew. Modern versions can be prepared in a variety of ways and with different ingredients, like tomatoes.
Eggplant whether used in a vegetarian casserole or one containing meat, often veal, it is a delicious main course dish. This page contains eggplant casserole recipes.
