Reminiscent of a ratatouille but quicker to come together, this dish comes from the cookbook Good Food Gourmet by Jane Brody, via CSA member Kathy Baer. Kathy was able to make hers in the microwave rather than the oven, a good trick for those hot summer nights.
Quick Eggplant Casserole
Ingredients
- 1 1/2 tbsp olive or canola oil
- 2 cloves garlic peeled and finely minced
- 2 medium onions peeled and thinly sliced
- 3/4 lb eggplant peeled and diced
- 1/2 lb zucchini unpeeled and sliced
- 1 sweet pepper cored, seeded, and sliced into rings
- 1 tsp oregano crumbled
- 1 tsp sugar
- 4 medium tomatoes peeled and sliced crosswide
- Salt to taste
- Pepper to taste
Instructions
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Preheat oven to 375F.
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In a large iron or nonstick skillet (with an ovenproof handle) or flameproof casserole dish, heat the oil, add the garlic, onions, eggplant, zucchini, and pepper, and saute the vegetables until they are barely tender.
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Add the oregano, sugar, salt (if desired) and ground pepper, mixing the ingredients to combine them well. Arrange the tomato slices on top of the mixture, place the skillet or casserole in the hot oven, and bake the casserole for 10 to 15 minutes or until the tomatoes are cooked.