My Vegetable Tourlou

  • 2 eggplants
  • 2 lbs, zucchini
  • 1 bunch each dill, Italian parsley, scallions
  • 1 green pepper
  • 2 red peppers
  • 2 cloves garlic
  • 1 large can of plum tomatoes (I use San Marzano)
  • Salt and pepper
  • 3/4 cup olive oil
  • Slice eggplants and soak in cold salted water for about 1 hour.
  • Drain, rinse and pat dry.
  • Place eggplants in bottom of baking dish.
  • Slice remaining ingredients, break up plum tomatoes, and place all ingredients in a large bowl and mix thoroughly.
  • Place contents of bowl on top of eggplants.
  • Bake in 350-degree oven for 1 to 1 1/2 hours. Keep basting and turning over top layer.