Eggplant, Potato and Tomato Casserole
| Yield: | 1 Servings |
| Categories: |
| 4 | lb | Plum tomatoes; ripe and chopped |
| 1/3 | c | EV olive oil |
| 1 | tb | Chopped parsley |
| 3 | Leaves fresh basil; ( or 2 tsp dry) | |
| 2 | Cloves garlic minced | |
| 2 | ts | Wine vinegar; ( I used balsamic ) |
| 1 | ts | Salt |
| 1/2 | ts | Hot pepper flakes; ( I used cayenne) |
| 2 | lb | Peeled potatoes; sliced 1/8'' thick |
| 1 | lb | Firm eggplant; not peeled sliced 1/8" lengthwise, (up to 1-1/2) |
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