Quick Zucchini and Eggplant Casserole

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posted by Annie B. Bond Feb 27, 2000 10:51 am

filed under: Food & Recipes, Entrees, Side Dishes

Adapted from The Classic Zucchini Cookbook,by Nancy C. Ralston, Marynor Jordan, and Andrea Chesman (Storey Books, 2002).

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.

INGREDIENTS
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.

Serves 4

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5 comments

Go to the Source

The Classic Zucchini Cookbook

by Nancy C. Ralston, Marynor Jordan, and Andrea Chesman (Storey Books, 2002).buy now

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Emily R. says
Aug 25, 2009 5:25 AM

beginner cook...living in asia where zucchini and eggplant are plentiful...added 12oz of tomatoe paste so left out the tomatoe sauce crossing my fingers!

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Jes O. says
Jun 30, 2009 5:55 AM

This recipe really only serves 4, which is unfortunate because we always want leftovers! I have made this multiple times for carnivorous guests and they always ask for the recipe. It's delicious!

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Mary C. says
Jun 26, 2009 1:11 PM

This was absolutely delicious. When I didn't have tomato paste, I used 1/2 can of Campbell's tomato soup (condensed). Loved it!
I also added red pepper with the green pepper.

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Dolly Kaplan says
Nov 15, 2007 6:15 PM

replace with a pure red juice, such as blackberry,cranberry.

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Rose C. says
Sep 20, 2007 6:33 PM

sounds good but what can you replace the wine with?

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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).

Disclaimer: Care2.com does not warrant and shall have no liability for information provided in this newsletter or on Care2.com. Each individual person, fabric, or material may react differently to a particular suggested use. It is recommended that before you begin to use any formula, you read the directions carefully and test it first. Should you have any health care-related questions or concerns, please call or see your physician or other health care provider.

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