Rich Eggplant Casserole Recipe

How to make it

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• 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.
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• 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.
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• 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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