I made this last night and altered it slightly. I obviously put it to calculate a lower serving size and still ended up with 2 pans worth: 1 9x13, 1 8x8. I used 3 small red potatoes, b/c I do not eat them--only my husband & child do. 2 small eggplant (of 2 varieties) and I did salt & place in a colander (rather than water) and it worked just fine for me. I ended up using 2 8 oz. cans of no salt added tomato sauce, which was perfect, and dried herbs. I limited my salt b/c I knew I'd add feta after it cooked. 1 lrg. green pepper, 1 med. onion, 3 summer squash, 2/3 pint mr, 1/2 pound green beans, 6 garlic cloves, and the amt. of spices indicated for 6 servings.
It cooked for about an hour and was perfect! My husband had seconds, as did I. My child doesn't like eggplant, so he ate around that. We served it over brown rice and it was delicious! I would definitely make this again!!
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