Tomato Potato and Eggplant (Aubergine) Casserole

I found this years ago in a Canadian Living Magazine. I made it several times, then forgot about it until recently, only I couldn't find my copy of the recipe. Sooooo, I guessed at it and it came out pretty much the way I remember. My recipe calls for 2 cloves of garlic, but use at your own discretion.

• Ready In: 2 hrs
• Serves: 4

Ingredients

• 1  medium eggplant
• 2  large potatoes
• 6  cups  diced plum tomatoes
• 3  tablespoons  minced fresh basil
• 2  garlic cloves, minced
• 1⁄4 cup olive oil
•  salt and pepper
• 3  tablespoons  grated asiago cheese

Directions

1. Combine tomatoes, basil, garlic, a sprinkling of salt and pepper and olive oil, toss and let sit for 1/2 to 1 hour.
2. Slice potato and eggplant into roughly 1/4" slices.
3. Spray a 9" x 9" tall cassarole dish with non-stick spray.
4. Layer as follows; tomato, potato, tomato, eggplant, until there aren't any vegetables left.
5. Bake in 350 oven for 1 to 1-1/5 hours, periodically pressing vegetables down into the tomato juices.
6. Note: Cheese can be omitted, or you can use romano, mozzerella, or parmasan.
7. Serve with a green salad.