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1
Peel eggplant and cut into 1-inch cubes.
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2
Put cubes in a large deep saucepan or casserole that will hold at least 16 cups.
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3
Cut unpeeled potatoes into 1/2-inch cubes, slice peppers into 1-inch pieces and finely chop onion.
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Add them to casserole.
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5
Slice zucchini lengthwise into quarters, then slice it into 1/2-inch pieces and add to other vegetables.
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6
Coarsely chop unpeeled tomatoes and add them along with any juices, or cut drained canned tomatoes into bite-size pieces and add.
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7
Preheat oven to 375 F. In a small bowl, stir garlic with oil and all seasonings.
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Add mixture to casserole and stir vigorously until vegetables are evenly coated.
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Place casserole in oven and bake, uncovered, for 1 1/2 hours.
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Stir at least every half hour.
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11
Vegetables at the top will appear to dry out but will actually take on a little roasted taste.
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Baking uncovered also allows some vegetables juices to evaporate, and concentrated vegetable juices will be soakd up by eggplantand and zucchini.
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13
Remove hot casserole from oven.
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14
Sprinkle mixture with sugar.
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15
Drizzle in vinegar and stir until well mixed.
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16
Taste.
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You may want to add more salt, sugar or vinegar.
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18
It's wonderful sprinkles with lots of chopped fresh basil, coriander or parsley.
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GREAT ADDITION: Stir together 1/2 cup chopped parsley, 3 cloves minced fresh garlic and the finely grated peel of 1 lemon, then sprinkleover top of hot casserole just before serving.
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MAKE AHEAD: Bake casserole completely.
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Remove from oven, cover and let sit until it reaches room temperature, then refrigerate or freeze.
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Refrigerated, it will keep well for 3 to 4 days.
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23
Taste before serving.
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You may need to stir in a little minced fresh garlic, chopped fresh or dried basil or a drizzle of balsamic vinegar to freshen up flavor before serving.
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25
If you want to reheat, small amounts reheat beautifully in the microwaveon medium power.
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26
Or reheat in a 350 F. oven in a covered dish.
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27
Freeze in resealable plastic bags in serving-size amounts; you can quickly defrost in the microwave.
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28
Preparation Time: 15 minutes/Baking Time: 1 1/2 hours/ Makes 4 to 6 servings.
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29
Chatelaine Triple-Tested Recipes
