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