Egg and Vegetable Casserole
|Aubergine||1 Small, cut in slices (Eggplant)|
|Courgettes||3 Small, sliced (Zucchini)|
|Olive oil||4 Tablespoon|
|Garlic||1 Clove (5 gm), peeled, finely chopped|
|Onion||1 Large, peeled|
|Potatoes||3 Medium, semi boiled, peeled, and sliced|
|Carrots||2 , sliced|
|Ground black pepper||To Taste|
|Mixed herbs/1 heaped tsp dried herbs||1 Tablespoon|
Place aubergine and courgette slices in a colander.
Sprinkle with salt, and cover with a weighted plate.
Allow to stand for 1 hr., until moisture and bitterness is drawn out.
Pat each slice dry on both sides.
Grease a large earthenware baking dish.
Heat 1 tbsp olive oil in a large frying pan.
Gently saute garlic and onion until soft and golden.
Transfer to baking dish.
Place sliced semi-boiled potatoes on top of onions.
Season, and lightly sprinkle with herbs.
Pour another spoonful of olive oil into frying pan, and gently saute the carrot.
After a few minutes, again transfer to baking dish, and lay on top of potatoes.
Season, and do same with aubergines and finally courgettes.
Beat eggs, and pour over vegetable mixture.
Pour remaining olive oil over top.
Cover and bake in a moderate oven, 180°C/Gas Mark 4/350°F, for about 20-25 min until egg is set.
Serve immediately, cut into wedges, with sauce diable, French bread, and green salad.