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Baked vegetable medley
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Main Ingredient
Eggplant
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Category: Vegetables
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Cuisine: American
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Prep Time: 35 min(s)
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Cook Time: 75 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: MarySue
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Posted On: May 06, 2020
Number of Servings:
Ingredients:
- 1 - Eggplant ends trimmed
- 1/2 cups - Olive oil plus 2 tablespoons
- 2 - Red Onions halved, thinly sliced
- 2 cloves - Garlic minced
- 5 - Potatoes peeled, cut into 1/4-inch rounds
- 2 - Large Zucchini cut into 1/4-inch rounds
- 2 - Large Green Bell Peppers seeded, cut into 1/4-inch rings
- 2 tablespoons - Fresh Marjoram chopped
- 1/4 teaspoons - Salt or to taste
- - Freshly Ground Pepper to taste
- 15 ounces - Plum tomatoes peeled, chopped
Directions:
1. Cut eggplant in half length-wise; cut into 1/4-inch thick semi-circles. Place eggplant in colander; sprinkle each layer generously with salt. Place plate over eggplant and place weight (such as soup cans) on top. Let drain 1 hour. Rinse; drain well, squeezing gently to remove excess liquid. Pat Dry.
2. Heat oven to 375°. Heat 2 tablespoons of the olive oil in large skillet over medium heat. Add onions and garlic; cook, stirring often, until soft and translucent, about 10 minutes.
3. Spread one-third of onions and garlic on bottom of lightly oiled large, deep earthenware baking dish. Place half the potatoes, zucchini, eggplant and pepper rings in one overlapping layer on top of onions. Season with marjoram, salt and pepper. Spread another third of the onions over first layer and top with half the tomatoes. Drizzle 1/4 cup of olive oil over tomatoes. Repeat with remaining ingredients. Cover baking dish loosely with aluminum foil. Bake until all vegetables are tender, about 1 hour and 15 minutes. Let cool 15 minutes before slicing.
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