baked vegetable casserole (tourlou-tourlou)

Ingredients For baked vegetable casserole (tourlou-tourlou)

• 2

  potatoes, peeled and sliced
• 8 oz

  string beans
• 2

  carrots, peeled and sliced
• 1 lb

  eggplant, peeled and sliced into 1-inch-thick rounds
• 1 lb

  zucchini, stems removed and cut into 1-inch-thick rounds
• 1 md

  onion, thinly sliced and separated into rings
• 1

  green bell pepper, seeded and diced
• 2

  celery stalks, chopped
• 3 c

  canned whole tomatoes (see note below)
• 2 Tbsp

  fresh oregano, minced or 1 teaspoon dried (preferably greek rigani)
• 2 Tbsp

  fresh mint, minced or 2 teaspoons dried
• 1/4 c

  fresh parsley, chopped or 1 tablespoon dried
• 1 clove

  garlic, minced
• 1 c

  tomato sauce
• 2 c

  hot water, approximately
• 2 Tbsp

  sugar
• 1/4 tsp

  freshly ground black pepper