Layered Eggplant Lunch
3 tbsp canola oil
1 small eggplant, sliced
2 potatoes, skin left on and sliced
1 onion, sliced
1 green bell pepper, cut into strips
1 large tomato, sliced
1 garlic clove, minced
1/2 tsp parsley
1/2 tsp basil
How to Make It:
Place the oil in a large skillet over medium heat.
Heat the oil to hot but not smoking.
Add the eggplant and potatoes.
Layer on the onions.
Layer in the pepper strips.
Last lay the tomatoes on the top.
Sprinkle with the garlic, parsley and basil.
Allow the layers to simmer in the hot oil for 20 minutes.
If the mixture seems to be cooking to quickly lower the heat to medium low.
Mixture may seem slightly dry but do not add water.
Continue cooking 15 minutes or until vegetables is fork tender.
Use a spatula to remove in sections and layer into a wide mouth thermos.
Serves 4
This dish is great out of a thermos. Sprinkle a little parmesan cheese over the top before eating.
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