Eggplant and Zucchini Casserole
Published August 2, 1988
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 small eggplants, about ¾ pound
2 small zucchini, about ¾ pound
4 tablespoons olive oil
1 tablespoon finely chopped garlic
1 cup coarsely chopped onions
1 bunch scallions, cut into 1-inch lengths
4 ripe plum tomatoes, about ¾ pound, cut into ¼-inch cubes
4 fresh sprigs thyme or 1 teaspoon dried
1 bay leaf
2 sprigs fresh rosemary or 1 teaspoon dried
2 teaspoons grated orange rind
½ cup coarsely chopped fresh basil or parsley
Nutritional analysis per serving (4 servings)
19 grams carbs; 207 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 7 grams fiber; 21 milligrams sodium; 4 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim ends of eggplants; do not peel them. Cut into ⅜-inch cubes. There should be about 4 cups.
- Step 2
Trim ends of zucchini; do not peel. Cut into ⅜-inch cubes. There should be about 4 cups.
- Step 3
In a heavy casserole, heat oil. When it is very hot, add eggplant and zucchini. Cook, stirring, for about 4 minutes. Add garlic, onions and scallions. Cook, stirring, about 5 minutes.
- Step 4
Add tomatoes, thyme, bay leaf, rosemary and orange rind. Stir well and cook over medium heat for 10 minutes. Stir often.
- Step 5
Remove bay leaf and add basil. Check seasoning. Serve immediately.
Private Notes
Comments
Not quite a ratatouille but easy and quick. My tomatoes were very juicy so I needed to cook them down more than suggested. Served over couscous with grilled swordfish; a nice end-of-summer dinner.
This is an excellent technique for quick ratatouille - all the vegetables were fully cooked but retained their own texture. I added a red pepper and used cherry tomatoes and lemon rind. So good and healthy!
Not quite a ratatouille but easy and quick. My tomatoes were very juicy so I needed to cook them down more than suggested. Served over couscous with grilled swordfish; a nice end-of-summer dinner.
I tried following Franey's instructions with scallions, and they just don't work. Mince them in food processor with garlic instead.