Recipe for Aubergine, Potato and Tomato Casserole

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
4 lb	Plum tomatoes, ripe and chopped
1/3 cup	EV olive oil
1 tbl	Chopped parsley
3 x	Leaves fresh basil, ( or 2 tsp dry)
2 x	Cloves garlic minced
2 tsp	Wine vinegar, ( I used balsamic )
1 tsp	Salt
1/2 tsp	Hot pepper flakes, ( I used cayenne)
2 lb	Peeled potatoes, sliced 1/8 thick

Instructions:

Instructions: A TEN.

In bowl, stir together tomatoes, oil, parsley, basil, garlic, vinegar, salt and pepper flakes; set a side. In a baking dish 13" by 9" ( this size is good for 1/2 recipe )spread 1 cup tomato mix on bottom arrange layer of potatoes slices cover with cup of tomato mix,top with layer of aubergine, tomato mix potato slices and aubergine and end with tomato mix.

Cover and bake at 375f for 2 hours every 30 min press gently mixture down so liquid will rise.

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