GREEK VEGETARIAN CASSEROLE 

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, all 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

Prepare eggplant first. Cut them into 2-inch chunks and put them into an
extra large bowl of salted water to cover the chunks. This will draw out the
bitterness. Let sit for 3 hours.

Preheat oven to 375º

Cut potatoes, bell peppers, onion, squash and tomatoes into 2-inch chunks.
Cut the green beans and mushrooms in half and peel the garlic cloves.
Drain and rinse the eggplant, then combine it with the other chopped
vegetables, the dill, oregano and basil. Place into a large 3x13x18-inch
roasting pan. Pour tomato sauce and olive oil over all.
Bake at 375º for 2 1/2 hours, adding a little water about halfway through
cooking time to keep moist. Can be served on warm, toasted pita bread.
Serves 36.






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