“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.” - by Patti Moschonas
Ingredients
Adjust Servings
Original recipe yields 36 servings
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.
Nutrition
Amount Per Serving (36 total)
- Calories
- 176 cal
- 9%
- Fat
- 5.1 g
- 8%
- Carbs
- 30.9 g
- 10%
Based on a 2,000 calorie diet
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Reviews (64)
Rate This Recipe
"This was so delicious!! I did not soak the eggplant though, because I thought it would be too limp. It came out great anyway. The other reveiwer was right about the portion size. I cut it down to a..." See more three serving size and it still made six to eight servings."
DAISYSHOCKBLUES
"this was awesome. Instead of soaking the eggplant in salt water, though I chopped it up, put it in a collander, and sprinkled salt on it. Then i let it sit for about an hour and rinsed it off. Not onl..." See morey does this work a lot better, but it saved time! Also, I threw a carrot or two in. I ran out of garlic so I just threw some garlic powder in and it seemed to work just as well."
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