Colorful Eggplant and Okra Casserole À La Gabi
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large onions, diced
- 2 hot peppers, fresh, green, cut into small pieces
- 700 g tomato (s), ripe, peeled, sliced
- 300 g zucchini, sliced
- 300 g okra pods, sliced
- 400 g auberine (s), sliced
- 400 g potato (s), peeled, sliced
- 100 g olives, reen, filled with paprika
- salt
- Black pepper from the mill
- 2 tablespoon parsley, smooth, chopped
- 2 tablespoon dill, chopped
- 12 tablespoon olive oil
- 125 ml white wine, dry
- some butter, for greasing
Print Recipe
Pin Recipe Instructions
- Grease a baking dish with butter, layer half of the tomato slices and season with salt and pepper. Mix the onions, peppers, zucchini, okra, aubergines, potatoes, onions and olives together, season with salt and pepper, place on the tomato slices, sprinkle with parsley and dill. Finally, cover with the remaining tomato slices, pour oil and wine over them, cover with aluminum foil and cook in a preheated oven at 175 degrees for approx. 90-120 minutes (remove the aluminum foil in the last 30 minutes).
- Rice or noodles are enough.
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