1. Combine tomatoes, basil, garlic, a sprinkling of salt and pepper and olive oil, toss and let sit for 1/2 to 1 hour. 2. Slice potato and eggplant into roughly 1/4" slices. 3. Spray a 9" x 9" tall cassarole dish with non-stick spray. 4. Layer as follows; tomato, potato, tomato, eggplant, until there aren't any vegetables left. 5. Bake in 350 oven for 1 to 1-1/5 hours, periodically pressing vegetables down into the tomato juices. 6. Note: Cheese can be omitted, or you can use romano, mozzerella, or parmasan. 7. Serve with a green salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
