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Vegetable Oie Recipe

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This recipe for Vegetable Oie, by , is from Babchi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Babchi McLean


1 eggplant cut into thin slices
6 tbls. olive oil
3 onions chopped
4 zucchini sliced
1/2 lb. mushrooms sliced
1 (16 oz.) can tomato puree
1 tsp. sugar
1 tsp salt
1/4 tsp. pepper
3 cloves garlic (minced)
1 cup parmesan cheese grated
4 oz. Fontina cheese (shredded)
1 cup ricotta
1/2 cup sour cream
1 package pie pastry

Brush eggplant lightly with 2 tablespoons olive oil. Set on a foil covered cookie sheet and broil on each side until soft and lightly colored. Saute the onions in the remaining oil until soft; add the zucchini and mushrooms and cook until limp. Add the tomato puree and season with sugar, salt and pepper,
Toss minced garlic with Parmesan. Beat together the Fontina, ricotta and sour cream.
In a baking dish, layer the eggplant slices, tomato sauce, cheese mixture and Parmesen mixture, using half the amount the first time, then layering to finish each mixture. Allow to cool if sauce or vegetables are still warm .Chill
Roll out the pastry to fit the dish and cover the top.
Preheat oven to 375 degrees, Bake until the pastry is crisp and golden brown and vegetables are bubbling. About 20 - 30 minutes

Personal Notes:
Personal Notes:
Time Union newspaper 1991

This is really delicious and worth the time it takes to make




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