Escalloped Potatoes

• potatoes
• butter
• salt
• pepper
• scalded milk
• 1 large red onion
• 1 large sweet yellow pepper
• 1 large sweet green pepper
• 1 eggplant (about 1 1/4 lb.)
• 2 Tbsp. olive oil
• 3 cloves garlic, chopped
• 1 (16 oz.) can stewed tomatoes
• 1 1/2 tsp. dried leaf basil
• 2 Tbsp. tomato paste
• 3 Tbsp. red wine vinegar
• 3/4 tsp. salt
• 1/4 tsp. liquid red pepper seasoning
• 1/3 c. black olives, halved

1. Cut onion, peppers and eggplant into 1-inch cubes.
2. Heat oil in large Dutch oven over medium heat.
3. Add onion and peppers. Cook 10 minutes, stirring occasionally.
4. Add eggplant, garlic, tomatoes, basil, paste, vinegar and salt to Dutch oven.
5. Cook, uncovered, 10 minutes.
6. Stir in red pepper seasoning and olives. Cook 10 more minutes.

potatoes, butter, salt, pepper, milk, red onion, sweet yellow pepper, sweet green pepper, eggplant, olive oil, garlic, tomatoes, dried leaf basil, tomato paste, red wine vinegar, salt, liquid red pepper, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=449027 (may not work)