Ingredients
4 medium onions, sliced
4 medium white potatoes, sliced
1 large sweet potato, sliced
2 stalks celery, sliced
1 (10 oz) box frozen green beans, thawed
1 (10 oz) box frozen green peas, thawed
1/2 cup light vegetable oil
Salt and pepper, to taste
Pinch of sugar
4 large carrots, sliced
1 green bell pepper, sliced
1 cup raw long grain rice, white or brown
1 medium eggplant, sliced
6 to 8 very ripe tomatoes, sliced or the equivalent in canned tomatoes packed in puree,
1/2 cup light vegetable oil
Salt and pepper to taste
Pinch of sugar
Preparation
Preheat the oven to 375 degrees. In a large roasting pan or casserole with cover, layer in the vegtables, oil and the seasonings in the order they are listed, packing each layer in firmly.
Cover and bake 2-1/2 hours without lifting the cover to peek in. Bring the pan up to the surface,uncover the pan and with a potato masher mash the vegetables to mix them well, but not crush too much. Smooth the surface with a spatula and return the pan to the oven for 30 minutes to brown the top nicely.
