Eggplant And Squash Recipe
Eating just one is not possible for any one is my claim for this recipe of eggplant and squash. The marriage of the irresistible flavors of eggplant eggs with other ingredients is the secret to this eggplant and squash. Try it and feel free to pitch in suggested improvements or variations.
Ingredients
1 medium-sized zucchini or summer squash, washed and thickly sliced
1 medium-sized eggplant, peeled and cubed
Boiling salted water
4 tomatoes, peeled and diced
3 tablespoons vegetable oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 bay leaf
1 tablespoon chopped parsley
Salt and freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
Directions
1. Put the squash and eggplant in a saucepan. Cover with boiling salted water and simmer for 3 minutes. Drain the vegetables. (The liquid can be used in soups, stews, or gravies.)
2. Combine the squash and eggplant with the tomatoes.
3. Heat the oil in a skillet and saute the onion until tender. Add the garlic, bay leaf, parsley, salt and pepper to taste, and the squash mixture. Simmer gently, uncovered, until the vegetables are crisp-tender.
4. Pour mixture into a shallow ovenproof serving dish, sprinkle with the cheese and brown under a preheated broiler.
2. Combine the squash and eggplant with the tomatoes.
3. Heat the oil in a skillet and saute the onion until tender. Add the garlic, bay leaf, parsley, salt and pepper to taste, and the squash mixture. Simmer gently, uncovered, until the vegetables are crisp-tender.
4. Pour mixture into a shallow ovenproof serving dish, sprinkle with the cheese and brown under a preheated broiler.
