Hariton's 'Famous' Vegetarian Casserole Recipe

Ingredients
<br>- 8 large eggplants
<br>- 8 large potatoes
<br>- 8 green bell peppers
<br>- 8 large onions
<br>- 8 summer squash
<br>- 6 tomatoes
<br>- 1 pound fresh green beans
<br>- 1 pound whole fresh mushrooms
<br>- 2 bulbs garlic, cloves separated and peeled
<br>- 1/4 cup chopped fresh dill weed
<br>- 1/4 cup chopped fresh oregano
<br>- 1/4 cup chopped fresh basil
<br>- 1 (15 ounce) can tomato sauce
<br>- 3/4 cup olive oil
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: Prepare the eggplant before assembling ingredients, by cutting them into 2 inch chunks and putting them into an extra large bowl with salted water to cover. This will draw out the bitterness from the eggplant. Let this sit for about 3 hours.
<br>step 2: Preheat oven to 375 degrees F (190 degrees C).
<br>step 3: Cut the potatoes, green bell peppers, onion, squash and tomatoes into 2-inch chunks. Cut the green beans and mushrooms in half and peel the garlic cloves.
<br>step 4: Drain and rinse the eggplant, then combine it with all the other chopped vegetables, the dill, oregano and basil and place all into a 3x13x18 inch roasting pan. Pour the tomato sauce and olive oil over all.
<br>step 5: Bake at 375 degrees F (190 degrees C) for 2 1/2 hours, adding a little water about halfway through cooking time to keep moist.
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Ingredients
- 8 large eggplants
- 8 large potatoes
- 8 green bell peppers
- 8 large onions
- 8 summer squash
- 6 tomatoes
- 1 pound fresh green beans
- 1 pound whole fresh mushrooms
- 2 bulbs garlic, cloves separated and peeled
- 1/4 cup chopped fresh dill weed
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh basil
- 1 (15 ounce) can tomato sauce
- 3/4 cup olive oil
- salt and pepper to taste

Directions
step 1: Prepare the eggplant before assembling ingredients, by cutting them into 2 inch chunks and putting them into an extra large bowl with salted water to cover. This will draw out the bitterness from the eggplant. Let this sit for about 3 hours.
step 2: Preheat oven to 375 degrees F (190 degrees C).
step 3: Cut the potatoes, green bell peppers, onion, squash and tomatoes into 2-inch chunks. Cut the green beans and mushrooms in half and peel the garlic cloves.
step 4: Drain and rinse the eggplant, then combine it with all the other chopped vegetables, the dill, oregano and basil and place all into a 3x13x18 inch roasting pan. Pour the tomato sauce and olive oil over all.
step 5: Bake at 375 degrees F (190 degrees C) for 2 1/2 hours, adding a little water about halfway through cooking time to keep moist.

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