Eggplant (Aubergine) , Onion and Tomato Casserole

Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

This is one of Rozanne Gold's recipes, but I think I got it off Arthur Schwartz's website. It's great for a summer barbecue, as long as you can get away from the oven while it cooks.

Ingredients Nutrition

Directions

  1. Slice all the vegetables very thin.
  2. In a rectangular baking dish, put a layer of onions, eggplant, tomatoes.
  3. Sprinkle the layer with herbs, basil, salt and pepper.
  4. Continue layering, with the last layer being onion.
  5. Pour oil over vegetables.
  6. Bake at 300 degrees for about 3 hours; you may need more time.
  7. As it bakes, press down on the vegetables every half hour or so; remove excess liquid with a baster.
  8. Vegetables will reduce in volume, and onions on top should be well caramelized when done.
  9. Cool, and cut into squares to serve.

Reviews

(1)
Most Helpful

Very good casserole. I made this exactly as written, next time I will add some garlic. A little time consuming on the cooking but well worth it.

Shari2 June 14, 2003

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