Ingredients

How to make it

  • Cut eggplant in half length-wise and slice about 3/8 inch thick.
  • Cut onions and bell peppers in half and slice 1/4 inch
  • Slice carrots, tomatoes and zucchini 1/4 inch
  • Chop celery coarsely.
  • -
  • Sprinkle some salt over eggplants, put them under press for 10 minutes.
  • Rinse eggplants and dry with paper towel
  • Mix 3/4 cup flour with 2 tsp salt and some black pepper.
  • Heat oil in a large skillet
  • Dip each eggplant slice in flour mix and fry on both sides, until browned. Set aside.
  • -
  • In a separate skillet, saute carrots until "sweaty" in a small amount of oil. Set aside.
  • Saute onions until golden and translucent in small amount of oil. Set aside.
  • -
  • In a large sauce pan or dutch oven, arrange all vegetables in thin layers:
  • eggplant,
  • onion,
  • carrots
  • peppers
  • tomatoes
  • celery
  • Repeat layering until all vegetables are used up.
  • Sprinkle some salt over. Add 1 cup water. Bring to boil.
  • Cover snuggly and cook over very slow flame for 40 minutes.
  • Sauce should be thick and all vegetables very tender when done.
  • Mix the casserole from the bottom up. Don't mash too much.
  • -
  • Serve warm or cold with sour cream on the side
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