VEGETABLE CASSEROLE

VEGETABLE CASSEROLE


From the, "Houston Junior League Cookbook,"


INGREDIENTS:

• 3 cups thinly-sliced onions
  
• 1/2 cup olive oil
  
• 4 green peppers, sliced
  
• 1 eggplant, peeled and thinly sliced
  
• 4 zucchini, thinly sliced
  
• 5 tomatoes, peeled and thinly sliced
  
• 3 cloves garlic, crushed
  
• 2 teaspoons salt
  
• 3/4 teaspoon freshly ground black pepper
  

TO PREPARE:

Saute onions in 2 Tablespoons of the oil for 5 minutes.
Remove onions.
Add 2 more Tablespoons oil and saute green peppers for 5 minutes.
Remove peppers.
Add 2 more Tablespoons oil and saute eggplant on each side for 2 minutes.
Remove eggplant.
Add remaining 2 Tablespoons oil and saute zucchini for 3 minutes.
Arrange alternate layers of the sauteed vegetables and tomatoes
in a casserole dish.
Sprinkle each layer with garlic, salt and pepper.
Cover and bake in a 325 degree oven for 45 minutes.
Remove cover and bake 5 minutes longer. Serve hot or cold.

SERVES: 6 - 8