- Olive oil
- 1 large onion, chopped
- 2-3 cloves garlic, minced
- 1 large green pepper, chopped
- 3 lbs tomatoes, chopped
- 2 TBSP tomato paste
- 1 tsp all spice
- 2 tsp oregano
- salt and pepper
In pot warm 4TBPS olive oil, sauté onion, garlic, pepper, all spice, oregano, salt and pepper until fragrent. Add chopped tomatoes and let simmer about 30 minutes. If not “saucy thick” add tomato paste to thicken. Set aside.
4-5 medium sized potatoes, scrubbed.
Cover potatoes with water and simmer until just tender. Slice ¼ inch thick.
Vegetable Layer: 5 cups total
Use any combo of vegetables you like, cut into a fine dice.
(the idea is to mimic the usual ground lamb layer)
Onion, garlic, peppers, tomato, carrots, green beans, kousa squash, corn
Season with: salt pepper, all spice oregano.
Slice 1 large eggplant into ¼ slices.
Put the vegetable layer into bottom of casserole dish. Layer (slightly overlapping) eggplant to cover. Spoon tomato sauce over to cover. Layer potatoes again, overlapping. Finish with goat cheese mixed with heavy cream; pour pour over the top.
Cover and bake 370 for 1 hour until bubbly.