Eggplant (Aubergine) , Onion and Tomato Casserole

1. 1

   Slice all the vegetables very thin.

2. 2

   In a rectangular baking dish, put a layer of onions, eggplant, tomatoes.

3. 3

   Sprinkle the layer with herbs, basil, salt and pepper.

4. 4

   Continue layering, with the last layer being onion.

5. 5

   Pour oil over vegetables.

6. 6

   Bake at 300 degrees for about 3 hours; you may need more time.

7. 7

   As it bakes, press down on the vegetables every half hour or so; remove excess liquid with a baster.

8. 8

   Vegetables will reduce in volume, and onions on top should be well caramelized when done.

9. 9

   Cool, and cut into squares to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.