Vegetable Casserole

I just have to share this recipe because it is one of my most favorite dishes.  And this is the perfect time of year to make it. I am not sure of its origins -- it was passed down in the family.  My Aunt Barbara back in the 70's brought it over for a pot-luck meal with the recipe and it has been a family favorite ever since.  Well actually, I didn't like it at all as a small child, but sometime over the years, I grew to really love it.  I have changed it a bit to suit my own tastes and certainly, you could do the same.  I make it once a year because all of the vegetable chopping is a bit time consuming.  Plus, it makes two large casseroles -- one to freeze and one to eat now.

1 large eggplant, chopped

2 zucchini, chopped

2 carrots, chopped

1 package mushrooms, chopped

1 green, pepper, chopped

1 large onion, chopped

2 tablespoons parsley, chopped

1/3 cup plus 4 tablespoons olive oil

2 tablespoons wine vinegar

2 tablespoons course salt, if table salt use 1 tablespoon (I know this seems like a lot, but trust me on this)

hot sauce to taste, I use Louisiana Crystal

3/4 teaspoon black pepper

5-6 medium to large tomatoes, sliced

2/3 cup uncooked rice

1/2 cup water

grated Monterey Jack cheese

Lightly oil 2 large 3-quart casserole dishes.  In a large bowl (I use a stock pot for lots of room to mix), combine eggplant, zucchini, carrots, onions, peppers, mushrooms, and parsley.  Season with 1/3 cup olive oil, salt, hot sauce, black pepper, and vinegar and mix well.  Using half the tomatoes, line the bottom of both casserole dishes with tomatoes.  Pour 1/2 the vegetable mixture between the two casseroles.  Sprinkle in 1/3 cup rice in each casserole, layer remaining vegetable mixture and layer the remaining tomatoes on top.  Drizzle a couple of tablespoons of olive oil over each casserole, then pour 1/4 cup water in each. Bake covered in a pre-heated 350 degree oven for 1 1/2 to 2 hours.  Remove lid and cover the top with cheese and place back in oven to melt.  If you plan on freezing one casserole, don't add the cheese -- just cool and place in the freezer until you plan to use it.

Of course, there is a lot of flexibility with this recipe -- you can add and take away vegetables as you like.  Sometimes I add potatoes, but usually not.  It is about ten million degrees when it come out of the oven, so I make it well in advance of dinner to give it time to cool a bit.