Aubergine, Potato And Tomato Casserole Recipe

• 4 lb Plum tomatoes, ripe and minced
• 1/3 c. EV extra virgin olive oil
• 1 Tbsp. Minced parsley
• 3 x Leaves fresh basil, ( or possibly 2 tsp dry)
• 2 x Cloves garlic chopped
• 2 tsp Wine vinegar, ( I used balsamic )
• 1 tsp Salt
• 1/2 tsp Warm pepper flakes, ( I used cayenne)
• 2 lb Peeled potatoes, sliced 1/8'' thick
• 1 lb Hard aubergine, not peeled sliced 1/8" lengthwise, (up to 1-1/2)

Directions