Middle Eastern Vegetable Casserole
|salt,; as needed|
|2 smallgreen peppers|
|1 smallCayenne Pepper|
|1 smallyellow pepper|
|1/4 lb.green beans; sliced|
|1/2 cupOlive oil|
|2 largesweet onions|
|3 cloves garlic; crushed|
|2 yellow squash; cubed|
|20 cherry tomatoes; halved|
|1/4 tsp.fresh ground pepper|
|1/4 lb.lima beans; (optional)|
|handful; of fresh chopped basil|
|1 cupfresh seasoned breadcrumbs|
Middle Eastern Vegetable Casserole Preparation
Preheat oven to 350F.
Peel the eggplant, cut into slices, and sprinkle with a little salt. Place in a bowl or on a plate and set aside. Keeping all ingredients separate, cut the cucumbers into small pieces; dice the peppers; cut the green beans in half.
Fry the eggplant using half the olive oil, flipping frequently, until lightly brown on both sides. Set eggplant aside; do not discard oil. Add second ? cup of oil and fry the onions until very soft and gleaming. Stir in garlic, cover pan.
Starting at the bottom of a large casserole dish, layer, in order, the eggplant, then the cucumbers, the yellow squash, the peppers, and the green beans. Add a portion of the onion and garlic mixture, then place a handful of halved cherry tomatoes on top. Sprinkle with salt and pepper. Repeat this, if necessary, until all ingredients are used.
When lima beans are included, place them at the top of the casserole with the last of the onion and garlic spread and a few odd pieces of eggplant. Sprinkle with basil, salt, and pepper; add
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