Categories: Main Dish, Vegetarian

Ingredients

• 2 medium globe eggplants, cut into 1-inch pieces
• 1 teaspoon salt (plus more for seasoning)
• 6 tablespoons extra virgin olive oil, divided
• 1 large onion, chopped
• 1 medium celery rib, with leaves chopped
• 2 scallions, chopped (white and green part)
• 1 small green bell pepper, chopped
• 2 garlic cloves, minced
• 1 tablespoon cajun seasoning (use salt-free)
• 1 (28 ounce) can diced tomatoes in tomato puree
• 2 medium zucchini, cut in half lengthwise, then crosswise into 1/2-inch lengths

Directions

1. Toss the eggplant and salt in a colander; let drain in a sink for 30-60 minutes; rinse well with cold water; pat the eggplant dry with paper towels.

2. Meanwhile, heat 2 tablespoons oil in a large pan over medium heat.

3. Add in the onion, celery, scallions, bell pepper, and garlic; cover.

4. Cook, stirring occasionally, until the vegetables are tender (about 12 minutes). Sprinkle with the cajun seasoning and stir well; stir in the tomatoes with their juices and bring to a boil.

5. Decrease the heat to low; simmer, uncovered, stirring often, until the sauce has reduced slightly (about 25 minutes); keep the sauce warm.

6. Position racks in the center and top third of the oven; preheat to 425°; lightly oil 2 baking sheets.

7. Toss the eggplant with 2 tablespoons oil on one oiled baking sheet and spread in a single layer.

8. Toss the zucchini with 2 tablespoons oil on the other baking sheet and spread in a single layer.

9. Bake the eggplant and zucchini, stirring occasionally, for 45 minutes, until lightly browned and tender.

10. Add to the tomato sauce and bring to a simmer; cook 5 minutes.

11. Season with salt to taste; transfer to a serving dish and serve hot.

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