Israeli Casserole

This is another recipe from Jewish vegetarian Cooking by, Rose Friedman.


You Will Need:

1 aubergine
Salt/pepper
2 onion, chopped
1 small green pepper, chopped
1 clove garlic, chopped
Vegetable oil for frying
4 medium potatoes parboiled in their skin, then peeeled and diced
1 1/3 (1/2 pt) (285 ml) cups vegetable stock (heated)
6-8 ripe medium tomatoes, skinned and chopped
1 tablespoon chopped parsley

Peel the aubergine removing as little flesh as possible (easier said than done, I know). Cut the aubergine into thick slices and layer in a colander salting each layer lightly with coarse salt. Leave them at least an hour. The recipe says 30 minutes, but trust me on this-an hour. Wash the slices well, and pat dry. Cut into small dice.

Saute the onion, pepper and garlic in a bit of oil until soft-about 5 minutes. Preheat the oven to 350 degrees F. (180 degrees C) .

Add the aubergine and potatoes and cook until softened and beginning to brown. Transfer to a casserole dish with a lid. Pour the stock, tomatoes, and parsley into the casserole. Adjust seasonings. Cover and bake 30-45 minutes or until potatoes are tender. The casserole is quite liquid when served.