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Vegetable Casserole
From The Houston Junior League Cookbook
3 cups thinly sliced onions
½ cup olive oil
4 green peppers, sliced
1 eggplant, peeled and thinly sliced
4 zucchinis, thinly sliced
5 tomatoes, peeled and thinly sliced
3 cloves garlic, crushed
2 teaspoons salt
¾ teaspoon freshly ground black pepper
Sauté onions in 2 tablespoons of the oil for 5 minutes. Remove onions. Add 2 more tablespoons oil and sauté green peppers for 5 minutes. Remove peppers. Add 2 more tablespoons oil and sauté eggplant on each side for 2 minutes. Remove eggplant. Add remaining 2 tablespoons of oil and sauté zucchini for 3 minutes. Arrange alternate layers of the sautéed vegetables and tomatoes in a casserole. Sprinkle each layer with garlic, salt and pepper. Cover and bake in a 325 degree oven. Remove cover and bake 5 minutes longer. Serve hot or cold. Serves 6-8.
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