Recipe for Baked Vegetable Medley - Greek 
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Yield:
6
Ingredients:
Amount Ingredient
1 x eggplant, ends trimmed
1/2 cup olive oil, plus
2 tbl olive oil
2 x red onions
and thinly sliced
2 x cloves garlic, minced
5 x potatoes, peeled and cut
into 1/4-inch rounds
2 lrg zucchini, cut
into 1/4-inch rounds
2 lrg green bell peppers, seeded and cut
into 1/4-inch rings
2 tbl chopped fresh marjoram
1/4 tsp salt, or to taste
Freshly ground pepper
Instructions:
Instructions: Cut eggplant in half lengthwise; cut into 1/4-inch thick semi-circles.

Place eggplant in colander; sprinkle each layer generously with salt.

Place plate over eggplant and place weight (such as soup cans) on top.

Let drain 1 hour. Rinse; drain well, squeezing gently to remove excess liquid. Pat dry. Heat oven to 375 degrees. Heat 2 tablespoons of the olive oil in large skillet over medium heat. Add onions and garlic; cook, stirring often, until soft and translucent, about 10 minutes.

Spread one-third of onions and garlic on bottom of lightly oiled large, deep earthenware baking dish. Place half the potatoes, zucchini, eggplant and pepper rings in one overlapping layer on top of onions.

Season with marjoram, salt and pepper. Spread another third of the onions over first layer and top with half the tomatoes. Drizzle 1/4 cup of olive oil over tomatoes. Repeat with remaining ingredients. Cover baking dish loosely with aluminum foil. Bake until all vegetables are tender, about 1 hour and 15 minutes. Let cool 15 minutes before slicing.

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