• 3 red bell peppers
• 2 pounds eggplants, cut crosswise on the bias into 1/2 inch thick slices
• 5 tablespoons olive oil
• 2 onions, thinly sliced
• 2-3 cloves garlic, minced
• 1 1/2 teaspoons sea salt
• 1/2 cup basil leaves
• freshly ground black pepper
• 1/2 cup crumbled feta cheese
   

Roast the peppers or use jarred roasted ones. In a ceramic baker, place 2 tablespoons oil with the sliced onions and minced garlic. Cover with waxed paper.

Microwave on high for 2 minutes. Preheat oven to 400 degrees. Scatter the onion/garlic mixture over the bottom of the casserole. Lay down one row of tightly overlapping eggplant slices and then sprinkle with salt and pepper. Slip a basil leaf between each slice.

Now arrange a row of tightly overlapping peppers next to the eggplant slices. Continue alternating rows down the length of the dish. Drizzle the reserved pepper juice and 3 tablespoons olive oil over the vegetables.

Bake for 45 minutes, checking now and then to baste the vegetables with collected juices. Sprinkle the crumbled feta over and bake until cheese browns.


Casseroles Cheese Dishes Main Dishes Vegetable Dishes Vegetarian