Yugoslavia Vegetable Casserole

Myrle Dayhuff

This is my favorite! I got this recipe from Edith Broadbent and I've made it for years and years.

1 eggplant, peeled and diced
2 green peppers, diced
1 pkg. frozen peas and carrots
2 Tbsp. fresh parsley, finely chopped
1 Idaho potato, peeled and diced
1 Bermuda onion, peeled and diced
2/3 cup long grain white rice (not minute rice), uncooked

Mix all above ingredients in large bowl.

Combine:
3 tsp. salt
2 scant tsp. Tabasco sauce
1 tsp. pepper
1/3 cup olive oil

Pour over vegetables. Spray casserole dish. Place 1 large sliced tomato in bottom of casserole dish.
Put vegetable mixture on top of tomato slices.

Combine:
1/2 cup olive oil
2 Tbsp. red wine vinegar
1/2 cup water

Pour over vegetables.

Bake, covered, at 350 degrees for 2 hours. About a 1/2 hour before serving sprinkle with grated Jack cheese.