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Rating: 4.25 stars
92 Ratings
  • 5 star values: 52
  • 4 star values: 21
  • 3 star values: 13
  • 2 star values: 2
  • 1 star values: 4

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.

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Recipe Summary

prep:
30 mins
cook:
2 hrs 30 mins
additional:
3 hrs
total:
6 hrs
Servings:
36
Yield:
36 servings
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

176 calories; protein 5.2g; carbohydrates 30.9g; fat 5.1g; sodium 74.7mg. Full Nutrition
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Reviews (77)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/08/2004
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 only 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. Read More
(86)

Most helpful critical review

Rating: 3 stars
03/22/2010
I was hoping for something more from this but it was pretty bland. I scaled it down to 6 servings. It is certainly edible and healthy so it gets 3 stars. If I made it again I would have to add more tomato sauce and up the seasoning and garlic. Read More
(9)
92 Ratings
  • 5 star values: 52
  • 4 star values: 21
  • 3 star values: 13
  • 2 star values: 2
  • 1 star values: 4
Rating: 4 stars
01/08/2004
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 only 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. Read More
(86)
Rating: 5 stars
06/05/2003
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 three serving size and it still made six to eight servings. Read More
(82)
Rating: 5 stars
06/30/2003
Very tasty. Way too much food though. Scaled down the recipe considerably. The vegetables are GREAT wrapped in a tortilla. Really enjoyed the flavor and heats up well. Even my non-vegetarian friends like it. Read More
(55)
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Rating: 5 stars
01/14/2004
We had a dinner party for four two were vegetarians. I halved this recipe and added a couple other vegetables to the mix..carrots butternut squash. Also omitted the eggplant. We placed the vegetables on a big platter on the table had heated honey wheat pitas and different toppings. (shredded lettuce feta cheese olives chopped scallions cucumber ranch dressing.) Everyone was able to prepare their pita to their own taste. It was a festive hit! Read More
(46)
Rating: 5 stars
01/18/2004
I thought this was wonderful! What a great blend of flavors. I modified it a little using less eggplant and substituting zucchini omitting mushrooms etc. The recipe is very forgiving and works well staying withing the basic proportions of the ingredients. I decreased cooking time cranking up the heat a little because I was on a deadline and it was still great. With the higher heat mine came out a little on the roasted side so it was hard to recognize what each of the vegetables were but I found that to our advantage with the kids. It became a melange of wonderful flavors! Read More
(44)
Rating: 5 stars
06/05/2003
I'm not a vegetarian but with recipes like this, I could easily be convinced to become one. This is an OUTSTANDING recipe. I substituted butternut squash for the summer squash and scaled it down to 3 servings. I cooked it in my Pampered Chef stonewear casserole and it came out perfectly. I made "Peppy's Pita Bread" (recipe on this site) to go along with this and I just couldn't get over the flavor of this dish. Wonderful...thank you! Read More
(40)
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Rating: 4 stars
04/13/2003
This is a very tasty recipe. However it takes some time to assemble and is difficult to determine when it is fully cooked. The directions should be clearer Read More
(29)
Rating: 5 stars
06/05/2003
I'm glad I took the advice to cut the recipe in half--however, it still made 20 servings! It was wonderful, though. I used a 28-ounce can of plum tomatoes, undrained, rather than the fresh tomatoes and tomato sauce. I also used dried spices. Read More
(23)
Rating: 5 stars
04/11/2003
I REALLY LOVED THIS RECIPE AND I DON'T EVEN LIKE EGGPLANT THAT MUCH. IT WAS REALLY QUICK TO PREPARE EXCEPT FOR THE EGGPLANT AND SIMPLE TO MAKE. DEFINITELY A WINNER. Read More
(20)
Rating: 3 stars
03/22/2010
I was hoping for something more from this but it was pretty bland. I scaled it down to 6 servings. It is certainly edible and healthy so it gets 3 stars. If I made it again I would have to add more tomato sauce and up the seasoning and garlic. Read More
(9)