Baked Zucchini and Eggplant Casserole
My friend Cindy told me about this recipe from The Classic Zucchini Cookbook
I only made the tiniest of changes to the recipe as it was given to me. I quartered and sliced the veggies instead of dicing them, just to make it look more interesting on the plate. (Ok, admittedly, you can’t tell in these photos. Hehe…) I also prefer tomato sauce from a jar to sauce in a can, so I used the smallest jar I could find - 16 ounces. I think most cans of sauce are a little smaller than that, but I’m too lazy to check things like that at 6:30 in the morning. At any rate, the extra bit of sauce didn’t detract from this dish at all. Finally, it’s a fact that I hate using measuring cups for things like peppers and onions, so I changed that too. See? Tiny changes. Mostly because I’m lazy. =)
Ingredients:
3 tablespoons extra virgin olive oil
1 medium zucchini, quartered and sliced
1 small eggplant, peeled, quartered and sliced
1/2 small onion, diced
1/2 green bell pepper, diced
2 to 4 cloves garlic, minced
1 can (6 ounces) tomato paste
1/2 cup dry red wine (I used a Malbec, but Chianti would work nicely.)
1/2 cup sour cream
Salt and pepper to taste
1 small jar (16 ounces) tomato sauce (I used Colavita marinara…yum!)
1 cup shredded mozzarella
Directions:
Preheat oven to 350°F. Oil a square baking dish.
Heat oil over medium to medium-high heat in a large skillet. Add zucchini and eggplant, and sauté until eggplant is tender, about 15 minutes. Stir in the onion, green pepper, garlic, tomato paste, wine and sour cream. Heat thoroughly. Salt and pepper to taste.
Transfer mixture to the baking dish. Top with tomato sauce and mozzarella. Bake for 45 minutes, or until cheese is golden and starts to bubble.
Serves 4.
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July 7th, 2008 at 7:26 am
Yummy. Good idea to try it over pasta. I just made this again the other night–and I even bought a bottle of Malbec (which I had never even heard of) to cook with (and drink afterwards)!
July 7th, 2008 at 2:17 pm
This sounds mighty tasty to me right now!! Our zucchini plant took off this weekend, so this will be a great way to use some of it!