From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox Newsletter.

  • 3 cups thinly-sliced onions
  • 1/2 cup olive oil
  • 4 green peppers, sliced
  • 1 eggplant, peeled and thinly sliced
  • 4 zucchini, thinly sliced
  • 5 tomatoes, peeled and thinly sliced
  • 3 cloves garlic, crushed
  • 2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper


Saute onions in 2 Tablespoons of the oil for 5 minutes.  Remove onions.  Add 2 more Tablespoons oil and saute green peppers for 5 minutes.  Remove peppers.  Add 2 more Tablespoons oil and saute eggplant on each side for 2 minutes.  Remove eggplant.  Add remaining 2 Tablespoons oil and saute zucchini for 3 minutes.  Arrange alternate layers of the sauteed vegetables and tomatoes in a casserole.  Sprinkle each layer with garlic, salt and pepper.  Cover and bake in a 325 degree oven for 45 minutes.  Remove cover and bake 5 minutes longer.  Serve hot or cold.

6 - 8

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