1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
1 medium eggplant, about 1 pound, peeled, cut into 1-inch cubes
2 medium zucchini, sliced ½ inch thick
1 - 28oz can tomatoes, broken up
1 teaspoon dry basil
2-4 sliced tomatoes and parsley sprigs as a garnish (optional)
1 teaspoon salt
½ teaspoon oregano
crushed red pepper (ground w/ pestle) to taste
1 teaspoon onion powder (optional)
Salt heavily cut-up eggplant, drain in colander for minimum of 30 min.
Rinse and pat dry
In a wide frying pan over low heat, combine oil, onion, garlic. Cook,
stirring, until soft, five to ten minutes.
Add zucchini, cook covered for ten minutes.
Add eggplant, canned tomatoes (set aside their liquid and add small
amounts while cooking you if prefer a more liquid dish) and the rest of
the spices. Bring to a boil, reduce heat, cover, and simmer until eggplant
is very soft when pressed (about thirty-five minutes). Stir occasion-ally.
Uncover and boil rapidly until most of the liquid has evaporated. Season
with salt to taste.
Serve hot or at room temperature. If it's made ahead, cool, cover and
refrigerate for up to a week.
Garnish with parsley. Serve with grated hard cheese. Serves 4 to 6.
Variations: Add½ bell pepper with eggplant. Add some okra.
Eggplant Tomato Casserole
12 small Italian or baby eggplants
6 large ripe tomatoes
4 large cloves of garlic, cut into slivers
2 bunches fresh basil, stems removed
½ cup olive oil
Coarse ground black pepper
2 tablespoons fresh lemon juice
1 cup freshly grated Parmesan cheese
6 tablespoons fresh thyme leaves or
2 tablespoons dried thyme
¼ cup coarsely chopped parsley
Preheat oven to 425º. Remove stems and cut eggplants in half
lengthwise. Cut tomatoes in½ inch slices. Sprinkle both with salt and
let rest on a paper towel for 30 minutes to release moisture. Pat dry.
Make a 2 inch slit lengthwise on the cut side of each eggplant half.
Into the slits insert garlic slivers and a basil leaf, pushing it well in.
Place the eggplants, skin down, on a cookie sheet. Drizzle with ¼ cup
oil and sprinkle with the pepper. Cover tightly with aluminum foil and
bake for 20 minutes. Remove from the oven and reduce oven to 350º.
Place half the eggplant halves and half the tomato slices in rows in
the bottom of an oven-proof dish. Drizzle with 1 tablespoon lemon juice,
and sprinkle with salt and pepper. Cover evenly with half of the cheese
and thyme. Cover completely with a layer of whole basil leaves and drizzle
with 2 tablespoons of the oil. Repeat with another layer as above.
Sprinkle the top with 2 tablespoons of the parsley.
Cover dish lightly with aluminum foil and bake for one hour. Remove
foil and bake for 10 minutes more, until vegetables are very tender.
Garnish with the remaining parsley. Serve hot or at room temperature.