I’m not going to lie, this recipe exists solely because I wanted something to do with the heirloom tomatoes at the farmer’s market.
Eggplant, Tomato, and Potato Casserole
1 medium eggplant (this was one of those cool heirloom ones like Cammy grows)
5-6 tomatoes (these were medium to small Cherokee purples and Brandywine pinks)
1 small onion, diced
3 cloves of garlic, minced
6 fresh basil leaves, chopped
Half a small can of tomato paste
Spices to taste
Peel eggplant if desired and slice. Salt lightly on both side and set to the side. Chop the tomatoes and put them in a bowl with a glug of olive oil. Add the garlic, onion, and basil. Add whatever spices you want. I added cayenne pepper, turmeric, coriander, cumin, and maybe some other things.
Slice potatoes thinly. Chop eggplant into cubes. Mix the tomato paste in with the macerating tomato mixture.
Heat the oven to 350.
In a casserole dish (mine was 9×9, but bordered on too small) place a layer of potatoes, top with a layer of eggplant, top with a layer of the tomato mixture. Continue until everything is used up. Put in the oven until potatoes are soft, about 1 hour. I ate it over couscous, but it would be good on its own or with rice, etc.