Ingredients
-
1 large eggplant
-
boiling water, salted
-
1/4 cup butter
-
2 garlic cloves, finely chopped
-
3/4 lb fresh mushrooms
-
4 large tomatoes, peeled and chopped
-
2 teaspoons salt
-
1 teaspoon fresh ground black pepper
-
1 bay leaf
-
1/4 teaspoon basil
-
1/4 teaspoon oregano
-
1/8 teaspoon ground cloves
-
1/4 cup breadcrumbs, buttered with
-
butter
-
4 large onions, peeled and sliced
-
2 green peppers, seeded and cut in strips
Instructions
- Preheat oven to 275 degrees.
- Peel the eggplant and cut into 1 inch-thick slices.
- Cover with boiling, salted water and simmer for 10 minutes; drain well.
- Melt the butter, add the onions and garlic and saute until lightly browned.
- Remove stems from the mushrooms and reserve for another use.
- Add mushroom caps to the onions and garlic and cook, stirring, an additional 5 minutes.
- Add the tomatoes, green peppers, salt, pepper, herbs and spices and simmer 10 minutes.
- Place alternating layers of eggplant and sauce in a buttered two-quart casserole.
- Cover with buttered crumbs and bake one and one-half hours.