Quick Zucchini and Eggplant Casserole
Zucchini and eggplant are increasingly abundant in gardens and markets, and here is one good way to use them, and this dish makes delicious leftovers, too. The vegetables are the same as those for ratatouille–zucchini, eggplant, peppers, onions, garlic, and tomatoes–but in this recipe they are baked in a cheesy, red wine tomato sauce. The results are quite different, and delightful.
3 tablespoons extra virgin olive oil
1 medium-sized zucchini, diced
1 small eggplant, peeled and diced
1/4 cup diced onion
1/4 cup diced green bell pepper
2 cloves of garlic, minced
1 can (6 ounces) tomato paste
1/2 cup dry red wine
1/2 cup sour cream
Salt and freshly ground black pepper
1 can (8 ounces) tomato sauce
1 cup grated mozzarella cheese
1. Preheat the oven to 350°F. Oil a 11/2-quart baking dish or 8-inch square pan.
2. In a large skillet, heat the oil over medium-high heat. Add the zucchini and eggplant and sauté until the eggplant is tender, about 15 minutes. Stir in the onion, green pepper, garlic, tomato paste, wine, and sour cream. Heat thoroughly. Add salt and pepper to taste.
3. Transfer the vegetable mixture to the prepared baking dish. Top with the tomato sauce and cheese. Bake for 45 minutes.
4. Serve hot.
Adapted from The Classic Zucchini Cookbook,by Nancy C. Ralston, Marynor Jordan, and Andrea Chesman. Copyright (c)2002, by Nancy C. Ralston, Marynor Jordan, and Andrea Chesman
Reprinted by permission of Storey Books, 2002).
Adapted from The Classic Zucchini Cookbook,by Nancy C. Ralston, Marynor Jordan, and Andrea Chesman (Storey Books, 2002).