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Eggplant and zucchini casserole

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Ingredients/Components

small eggplants - 2 item
olive oil - 4 Tbsp
coarsely chopped onion - 1 c
ripe plum tomatoes, cubed - 4 item
bay leaf - 1 item
grated orange rind - 2 tsp
small zucchini - 2 item
finely chopped garlic - 1 Tbsp
bunch scallions, cut in 1-inch pieces - 1 item
thyme - 1 tsp
rosemary - 1 tsp
chopped parsley - 1/2 c

How to make eggplant and zucchini casserole:

Trim ends of eggplants; do not peel them. Cut into 3/8-inch cubes. There should be about 4 cups. Trim ends of zucchini; do not peel. Cut into 3/8-inch cubes. There should be about 4 cups.

In a heavy casserole, heat oil. When it is very hot, add eggplant and zucchini. Cook, stirring, for about 4 minutes. Add garlic, onions and scallions. Cook, stirring, about 5 minutes. Add tomatoes, thyme, bay leaf, rosemary and orange rind. Stir well and cook over medium heat for 10 minutes. Stir often. Remove bay leaf and add basil. Check seasoning. Serve immediately. Serves 4.

Recipe categories: Squash, Side dish, Cheese.

Rating:

3.2

Average rating: 3.2, total votes: 5

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