Ingredients:
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
Procedure:
1. Saute onions in 2 Tablespoons of the oil for 5 minutes.
2. Remove onions.
3. Add 2 more Tablespoons oil and saute green peppers for 5 minutes.
4. Remove peppers.
5. Add 2 more Tablespoons oil and saute eggplant on each side for 2 minutes.
6. Remove eggplant.
7. Add remaining 2 Tablespoons oil and saute zucchini for 3 minutes.
8. Arrange alternate layers of the sauteed vegetables and tomatoes in a casserole.
9. Sprinkle each layer with garlic, salt and pepper.
10. Cover and bake in a 325 degree oven for 45 minutes.
11. Remove cover and bake 5 minutes longer.
12. Serve hot or cold.
Serves 8 people.
