Ingredients
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2 lbs tomatoes, peeled and chopped (I think canned diced tomatoes would work)
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salt and pepper, to taste
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1 lb zucchini, peeled and sliced into rounds
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1 lb eggplant, peeled and sliced into rounds (globe or Japanese)
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1 cup onion, sliced
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2 fresh garlic cloves, chopped
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1 sweet red pepper, sliced
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2 tablespoons fresh parsley, chopped
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1/2-1 1/2 cup olive oil (recipe calls for 1 1/2 cups!!!)
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1 lemon, juice of
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1 lb potato, peeled and sliced into rounds
Instructions
- Preheat oven to 250°F (it says 2500!, I think it was a typo).
- Spread half of the tomatoes in an oiled roasting pan.
- Lightly salt and pepper the tomatoes in the pan; spread the potatoes, zucchini, eggplant, onions and red pepper over them. Add a little more salt and pepper.
- Mix the garlic and parsley together and sprinkle over the vegetables.
- Top with remaining tomatoes.
- Pour oil over the top to coat and sprinkle with lemon juice.
- Bake for 1 1/2- 2 hours, adding a little water if necessary.