The tomatoes, artichoke hearts and spices give this beautiful side dish a
Mediterranean touch.
Hands on time: 3 minutes Total time: 1 hour and 26 minutes Serves: 8 servings
Ingredients:
Instructions:
Spray the bottom of a 2-quart baking dish or 9-by-13-inch pan with cooking
oil. Preheat oven to 375 degrees. Soak the eggplant slices in salted water.
Meanwhile, heat 1 tablespoon olive oil in large skillet over medium-high
heat. Lightly brown the potato slices on both sides (they do not need to be
completely cooked through). Arrange in the bottom of the prepared pan.
Drain the eggplant and blot lightly with a paper towel. Heat 2 tablespoons
olive oil in the same skillet and lightly brown the eggplant on both sides.
Arrange over potatoes. Season with ground pepper, half the basil, half the
oregano and half the cheese. Arrange sliced squash on top. Sprinkle with
the artichoke hearts.
Heat remaining 1 tablespoon oil in the skillet. Lightly saute the onion
slices. Spread over the vegetables in the casserole.
Spread the tomatoes and their juice on top of the onions. Sprinkle with
more ground pepper, plus the remaining basil, oregano and cheese. Pour the
wine over the top and cover tightly with a glass lid or aluminum foil.
Bake for 60 to 75 minutes, checking once during baking to make sure the
vegetables are not drying out (if they are, add 1/2 cup water). When the
cheese is melted and the vegetables are tender, remove foil or lid and cook
an additional 10 minutes to lightly brown the top. Let stand at least 15
minutes before serving.
Notes:
Tester's note: Depending on what is coming out of your garden or local
farmers market, you can add or substitute zucchini, fresh tomatoes or young
okra. Try adding some pitted kalamata olives with the artichoke hearts,
too.
Nutrition:
Per serving: 191 calories (percent of calories from fat, 47), 5 grams
protein, 20 grams carbohydrates, 5 grams fiber, 9 grams fat (2 grams
saturated), 4 milligrams cholesterol, 244 milligrams sodium.
