How to make it

  • Cover bottom of lightly oiled (or non-stick), medium -sized baking dish with layer of potato slices and season.
  • Add layer of zucchini slices, season and sprinkle with parsley
  • Add layer of eggplant, half the garlic, half the tomato, more zucchini.
  • Repeat each step.
  • Pour on remaining oil, and add enough water just to cover.
  • Bake uncovered in low medium oven for 45 min, or until the potatoes are fork tender.

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