Ingredients:
4 medium potatoes, sliced into circles
2 medium eggplants, sliced into circles
24 oz. spaghetti sauce
4 tbsp. canola or grapeseed oil
1 small onion, thinly sliced
½ bell pepper, thinly sliced
4 cloves garlic, thinly sliced
2 medium tomatoes, diced
1 tbsp. ground cumin
1 tbsp. ground coriander
½ cup warm water
Salt and pepper
Parsley or cilantro for garnish
Directions:
Heat 2 tbsp. of oil in a wide cast-iron or frying pan over high heat and saute the eggplant until golden brown.
Grease a casserole dish and spread a layer of spaghetti sauce on the bottom. Place sliced potatoes in the bottom of the dish and cover with another layer of sauce.
Add a layer of sauteed eggplant and top with the sliced onion, bell pepper, garlic, and tomatoes.
Mix the cumin and coriander in the warm water and pour evenly over the layer of vegetables. Top with remaining spaghetti sauce.
Bake at 350°F for 20-30 minutes. Bake for longer for a softer potato layer.
Garnish with parsley or cilantro and serve with warm pita.
