Guest guest Posted May 21, 2006 Report Share Posted May 21, 2006 Vegetable Casserole 1 large eggplant 2 pounds zucchini 4 medium potatoes 2 large green bell peppers 1 large red bell pepper 1 large yellow bell pepper 2 large onions 1 cup olive oil 2 (15 ounce) cans tomato sauce 3 cloves garlic, crushed 1 teaspoon sugar 1 tablespoon dill weed salt and pepper, to taste Cut eggplant, zucchini and potatoes into bite sized pieces. Don't peel the eggplant and zucchini. Clean peppers and slice into strips. Peel and slice, or dice, onions. Saute vegetables in 1 cup oil. Work in batches, and don't drain oil off. Put veggies in a baking dish, or dutch oven, and toss. Add garlic, dill, salt, pepper and sugar to tomato sauce and mix with veggies. Bake until tender, about 1 hour. serves 4 to 6. Quote Link to comment Share on other sites More sharing options...
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