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CATEGORY CUISINE TAG YIELD
Eggs Canadian 1 Servings

INGREDIENTS

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

INSTRUCTIONS

This recipe is from Canadian living Sep 98 we made it today and we
gave it 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 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.  Posted to
JEWISH-FOOD digest by "Mindi Miller" <myenta@psnw.com> on  Aug 23,
1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 847
Calories From Fat: 33
Total Fat: 3.9g
Cholesterol: 0mg
Sodium: 3112mg
Potassium: 5243mg
Carbohydrates: 184.3g
Fiber: 38.6g
Sugar: 8.8g
Protein: 33.9g


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