Ingredients
- 1 large eggplant, cut into 1/4 inch thick slices
- 2 medium-sized potatoes
- 4 medium-sized tomatoes
- 1 large onion, sliced
- 1 14 oz can of garbanzo beans
- 7 garlic cloves
- 1/2 can of tomato sauce
- 5 tablespoons of olive oil
- salt and pepper to taste
Preparation
- Peel the garlic and cut each clove in half.
- Spread 1 tablespoon of olive oil on the base of a large pot.
- Then, over the oil, layer half the indicated quantities of the following vegetables from bottom to top in this order: eggplants, onions, potatoes and tomatoes.
- At this stage, spread 1/2 the garbanzo beans and half the garlic and 2 tablespoons of olive oil on top and sprinkle some salt and pepper.
- Now layer the second half of the vegetables again in the same order from bottom to top: eggplants, onions, potatoes and tomatoes.
- Add the remaining garbanzo beans, garlic and olive oil.
- On top of everything, pour the tomato sauce.
- Place over low heat for almost an hour and fifteen minutes until everything is thoroughly cooked.
- Serve either hot or cold. If hot, serve over a bed of rice. Makes 5 dishes.
- This dish may optionally be prepared with 1 sliced green pepper and 1 sliced red pepper added to the vegetable layers.
