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Eggplant, Potato and Tomato Casserole

4 lb Plum tomatoes; ripe and chopped
1/3 c EV olive oil
1 tb Chopped parsley
3 Leaves fresh basil; ( or 2 tsp dry)
2 Cloves garlic minced
2 ts Wine vinegar
1 ts Salt
1/2 ts Hot pepper flakes
2 lb Peeled potatoes; sliced 1/8'' thick
1 lb Firm eggplant; not peeled sliced 1/8" lengthwise, (up to 1-1/2)


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 eggplant, tomato mix potato slices and eggplant 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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