Ingredients:

• 4 lb tomatoes
• 2 tsp vinegar
• 1/3 cup olive oil
• 1 tsp salt
• 1 tbsp chopped parsley
• 1/2 tsp hot pepper flakes
• 3 leaves fresh basil
• 2 cloves garlic
• 2 lb potatoes, peeled and sliced
• 1 lb eggplant, unpeeled

Directions:

• In bowl, stir tomatoes, oil, parsley, basil, garlic, vinegar, salt and pepper flakes and set aside
• In 2 9×13 dishes layer: tomato mixture, potatoes, tomato mixture, eggplant, tomato mixture, potatoes, eggplant, tomato mixture
• Cover and bake at 375 for 2 hours. Press gently down every 30 min for liquid to rise