Eggplant Casserole

Eggplant Casserole
Eggplant Casserole

Preheat oven at 350º

Put:
5 c diced eggplant
3 c diced tomatoes
1/2 c diced red, orange,
or yellow bell peppers
1 1/2 c fresh green beans
or frozen (thawed)
2 c diced onions
4 minced garlic cloves
3 T basil
1 t oregano
2 1/2 t salt
2 c water
in a casserole dish & stir.

Then hide:
4 bay leaves
in the middle of the vegetables in the casserole dish.

Bake covered at 350º for 1 1/2 hrs.

Take out, stir & continue baking at 350º
for 30 min. more.

Discard bay leaves.

Can top with:
peanuts, pistachios, sunflower or pumpkin seeds

Serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.

___________________________________________________________________