New Orleans Veggie Casserole

• 6 medium potatoes
• 3 bell peppers
• 2 medium onions
• 1 large eggplant
• olive oil
• red pepper
• salt
• garlic powder
• 2 (16 oz.) cans Italian tomatoes, drained and coarsely chopped
• buttered bread crumbs

1. Peel and slice potatoes as thinly as possible.
2. Remove seeds and cut peppers into wide strips.
3. Peel and thinly slice onions. Cut eggplant (with or without peel) into cubes or slices.
4. Saute each vegetable separately in olive oil until soft and just beginning to brown.
5. (Don't fry tomatoes.)
6. Layer vegetables in large casserole after sauteing, first potatoes, then onions, peppers and eggplant.
7. Season each layer with salt and red pepper. Sprinkle garlic powder lightly over all.
8. Cover with tomatoes. Sprinkle lightly with bread crumbs.
9. Bake at 400u0b0 for 15 to 20 minutes before serving.
10. Serves 6 to 8. Tasty.

potatoes, bell peppers, onions, eggplant, olive oil, red pepper, salt, garlic, italian tomatoes, buttered bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=491341 (may not work)