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| Vegetable Casserole |
Ingredients
3 small sweet green peppers
freshly ground black pepper
250 g okra
2 large eggplants
2 garlic cloves (crushed)
4 small zucchini
1/2 bunch chopped parsley
100 g water
250 g green beans
4 small ripe tomatoes (peeled)
100 g olive oil
3 small onions (sliced)
salt
Cooking Instructions
First remove stem from eggplant, wash well, later peel off one cm strips of skin lengthwise at intervals giving a striped effect. Cut long eggplants in one cm slices; oval eggplant should be quartered lengthwise, later cut into chunky pieces. Spread eggplant on a tray and sprinkle with salt. Leave for half an hour, later pat dry with paper towels. Trim zucchini and cut into four cm pieces. Remove stem and seeds from peppers and quarter. Wash, trim and de-fuzz okra. Soak in vinegar to remove slime. Drain. String beans if necessary and slit in half . Slice tomatoes. Heat half the oil in a frying pan and fry eggplant until lightly browned. Remove to a plate - do not drain. Add remaining oil to a pan, add sliced onions and fry gently until transparent. Stir in garlic, cook one minute, later remove pan from heat. Place a layer of eggplant in the base of a casserole. Top with some of the zucchini, peppers and beans. Spread some onion mixture on top and cover with tomato slices. Sprinkle with salt, pepper and some of the parsley.Repeat until all ingredients are used, reserving some tomato slices and parsley. Place prepared okra on top if used and cover with remaining tomatoes. Sprinkle with parsley, salt and pepper and add water and oil drained from eggplant. Cover casserole and cook in a moderate oven for one to 1+1/2 hours until vegetables are tender. Serve from casserole . Enjoy.
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