Baked Vegetable Rustico

• 1 md. eggplant
• 2 lg. potatoes
• 2 lg. green peppers
• 1 lg. Spanish
• red onion
• 2 md. size zucchini
• 3 lg. tomatoes,
• a 28-oz. (706-mL) can plum tomatoes, well drained
• 8 garlic cloves, crushed,
• 2 tbsp. minced garlic
• 2 tbsp. olive oil
• 2 tsp. dried basil
• 1 tsp. each of dried leaf oregano and Salt
• 1/2 tsp. each of ground black pepper and cayenne
• 1 tbsp. sugar
• 2 tbsp. balsamic vinegar

1. Peel eggplant and cut into 1-inch cubes.
2. Put cubes in a large deep saucepan or casserole that will hold at least 16 cups.
3. Cut unpeeled potatoes into 1/2-inch cubes, slice peppers into 1-inch pieces and finely chop onion.
4. Add them to casserole.
5. Slice zucchini lengthwise into quarters, then slice it into 1/2-inch pieces and add to other vegetables.
6. Coarsely chop unpeeled tomatoes and add them along with any juices, or cut drained canned tomatoes into bite-size pieces and add.
7. Preheat oven to 375 F. In a small bowl, stir garlic with oil and all seasonings.
8. Add mixture to casserole and stir vigorously until vegetables are evenly coated.
9. Place casserole in oven and bake, uncovered, for 1 1/2 hours.
10. Stir at least every half hour.
11. Vegetables at the top will appear to dry out but will actually take on a little roasted taste.
12. Baking uncovered also allows some vegetables juices to evaporate, and concentrated vegetable juices will be soakd up by eggplantand and zucchini.
13. Remove hot casserole from oven.
14. Sprinkle mixture with sugar.
15. Drizzle in vinegar and stir until well mixed.
16. Taste.
17. You may want to add more salt, sugar or vinegar.
18. It's wonderful sprinkles with lots of chopped fresh basil, coriander or parsley.
19. GREAT ADDITION: Stir together 1/2 cup chopped parsley, 3 cloves minced fresh garlic and the finely grated peel of 1 lemon, then sprinkleover top of hot casserole just before serving.
20. MAKE AHEAD: Bake casserole completely.
21. Remove from oven, cover and let sit until it reaches room temperature, then refrigerate or freeze.
22. Refrigerated, it will keep well for 3 to 4 days.
23. Taste before serving.
24. You may need to stir in a little minced fresh garlic, chopped fresh or dried basil or a drizzle of balsamic vinegar to freshen up flavor before serving.
25. If you want to reheat, small amounts reheat beautifully in the microwaveon medium power.
26. Or reheat in a 350 F. oven in a covered dish.
27. Freeze in resealable plastic bags in serving-size amounts; you can quickly defrost in the microwave.
28. Preparation Time: 15 minutes/Baking Time: 1 1/2 hours/ Makes 4 to 6 servings.
29. Chatelaine Triple-Tested Recipes

eggplant, potatoes, green peppers, spanish, red onion, zucchini, tomatoes, tomatoes, garlic, garlic, olive oil, basil, oregano, ground black pepper, sugar, balsamic vinegar

Taken from www.foodgeeks.com/recipes/20728 (may not work)