Categories: Vegetarian, casseroles, entrees

Ingredients

• 1 lb eggplant, skin on, cut into cubes
• 1 lb small zucchini, skin on, cut into slices
• 1/2 lb thinly sliced yellow onions
• 2 sliced green bell peppers
• 1 lb firm, ripe, red tomatoes, peeled, seeded and sliced into wedges.
• 2 cloves mashed garlic
• 1/4 cup parsley
• Olive oil
• Salt and pepper

Directions

1. Put eggplant and zucchini separately in colanders, sprinkle with salt and toss. Let drain for at least one hour. In pans with a little olive oil start browning the zucchini and then the eggplant in batches. Do not crowd or they will not brown. As they brown remove them to a covered casserole. Add a little more olive oil and saute the onions and peppers until soft, but not brown. Stir in the crushed garlic and saute a few more minutes. Do not let the garlic brown. Add them to the casserole. Add the tomatoes and half the parsley to the casserole and gently mix all the vegetables together. Adjust seasoning with salt and pepper. Put lid on casserole and bake in a preheated 350 oven for 1 hour. At the 1/2 hour mark, stir and return to oven. Can be served hot, cold or at room temperature. If served hot, can be served over fluffy cooked couscous.

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