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Quick Zucchini and Eggplant Casserole

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.

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

Read more: Food, All recipes, Entrees, Side Dishes

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).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

Go to the Source

The Classic Zucchini Cookbook

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

31 comments

+ add your own
10:59AM PDT on Aug 5, 2013

thanks for sharing

12:11AM PDT on May 15, 2013

thanks for the recipe

6:32AM PDT on Apr 29, 2013

Thank you for sharing.

11:49PM PDT on Apr 27, 2013

ty

4:35AM PDT on Apr 19, 2013

YUM == vegetarian company dish for sure!

5:46PM PST on Nov 6, 2012

Looks yummy!!Thanks!!

4:03AM PST on Nov 5, 2012

thanks

2:40PM PST on Nov 4, 2012

thx.

12:38PM PST on Nov 4, 2012

Thanks.

12:02PM PDT on Sep 29, 2012

Wow! This looks delicious and it's a good way to use the abundance of tomatoes and eggplant I currently have!

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