The Zajednicar, August 21, 1996:

Croatian Cooking Corner
Dalmatian Vegetable Casserole

2 medium zucchini
2 crookneck squash
1 medium eggplant
1/2 cup of olive oil
3 cloves garlic, slivered
3 large onions, thinly sliced
4 green peppers, quartered
2 Tbsp. chopped parsley
1 tsp. basil
salt and pepper
4 medium tomatoes, peeled and chopped

Cut unpeeled squashes and eggplant in 1/4 inch slices. Heat 1/4 cup of oil. 
Add half the garlic and cook over low heat 2 minutes. Add half the onions, 
green peppers, squashes, parsley, basil and eggplant. Sprinkle with remaining 
garlic; salt and pepper to taste. Add tomatoes. Add remaining onion, green 
peppers, squash, parsely, basil and eggplant in layers and sprinkle with 
remaining oil. Cover and cook over low heat for 45 minutes or until the 
vegetables are tender, shaking pan occasionally. Uncover and simmer 10 
minutes longer to reduce the sauce to a thick consistency. Makes 6 to 8 

May be served over rice.

Lucy Kresich
St. Anthony's Croatian
Church Cookbook
Los Angeles, CA

Back to Croatian Recipes Page