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Hariton's 'Famous' Vegetarian Casserole

SUBMITTED BY: Patti Moschonas PHOTO BY: Allrecipes

"This is a very tasty dish consisting of all kinds of fresh vegetables and herbs baked in the oven. This will tantalize your taste buds. It has been a sell-out at our Greek Church at every function for five years now. We serve this on toasted, warm pita bread."

RECIPE RATING:

Read Reviews (39)

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PREP TIME	30 Min
COOK TIME	2 Hrs 30 Min
READY IN	6 Hrs

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

8 large eggplants
8 large potatoes
8 green bell peppers
8 large onions
8 summer squash
6 tomatoes
1 pound fresh green beans
1 pound whole fresh mushrooms
2 bulbs garlic, cloves separated and peeled
1/4 cup chopped fresh dill weed
1/4 cup chopped fresh oregano
1/4 cup chopped fresh basil
1 (15 ounce) can tomato sauce
3/4 cup olive oil
salt and pepper to taste

What to Drink?
	Sauvignon Blanc

DIRECTIONS

Prepare the eggplant before assembling ingredients, by cutting them into 2 inch chunks and putting them into an extra large bowl with salted water to cover. This will draw out the bitterness from the eggplant. Let this sit for about 3 hours.
Preheat oven to 375 degrees F (190 degrees C).
Cut the potatoes, green bell peppers, onion, squash and tomatoes into 2-inch chunks. Cut the green beans and mushrooms in half and peel the garlic cloves.
Drain and rinse the eggplant, then combine it with all the other chopped vegetables, the dill, oregano and basil and place all into a 3x13x18 inch roasting pan. Pour the tomato sauce and olive oil over all.
Bake at 375 degrees F (190 degrees C) for 2 1/2 hours, adding a little water about halfway through cooking time to keep moist.

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REVIEWS

Reviewed on jun. 5, 2003 by MYANGEL6

This was so delicious!! I did not soak the eggplant though, because I thought it would be too... MORE

Reviewed on jun. 30, 2003 by 89SARA98

Very tasty. Way too much food, though. Scaled down the recipe considerably. The vegetables... MORE

Reviewed on jan. 18, 2004 by LAURIESUE

I thought this was wonderful! What a great blend of flavors. I modified it a little, using... MORE

Reviewed on apr. 13, 2003 by TAZTER

This is a very tasty recipe. However, it takes some time to assemble and is difficult to... MORE

Reviewed on jun. 5, 2003 by ROKMELON

I'm not a vegetarian but with recipes like this, I could easily be convinced to become one.... MORE

Reviewed on jan. 8, 2004 by DAISYSHOCKBLUES

this was awesome. Instead of soaking the eggplant in salt water, though I chopped it up, put... MORE

Reviewed on jan. 14, 2004 by MBTAY

We had a dinner party for four, two were vegetarians. I halved this recipe and added a couple... MORE

Reviewed on jun. 5, 2003 by ZAKKIE

I'm glad I took the advice to cut the recipe in half--however, it still made 20 servings! It... MORE

Reviewed on apr. 11, 2003 by SADESHAZO

I REALLY LOVED THIS RECIPE AND I DON'T EVEN LIKE EGGPLANT THAT MUCH. IT WAS REALLY QUICK TO... MORE

Reviewed on feb. 26, 2003 by Angel43537

A lot of prep time cutting the vegies. The serving sizes are HUGE!!! But VERY tasty and a... MORE

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