Tomato Potato And Eggplant (Aubergine) Casserole - cooking recipe

Ingredients

1 medium eggplant
2 large potatoes
6 cups diced plum tomatoes
3 tablespoons minced fresh basil
2 garlic cloves, minced
1/4 cup olive oil
salt and pepper
3 tablespoons grated asiago cheese

Preparation

Combine tomatoes, basil, garlic, a sprinkling of salt and pepper and olive oil, toss and let sit for 1/2 to 1 hour.
Slice potato and eggplant into roughly 1/4\" slices.
Spray a 9\" x 9\" tall cassarole dish with non-stick spray.
Layer as follows; tomato, potato, tomato, eggplant, until there aren't any vegetables left.
Bake in 350 oven for 1 to 1-1/5 hours, periodically pressing vegetables down into the tomato juices.
Note: Cheese can be omitted, or you can use romano, mozzerella, or parmasan.
Serve with a green salad.