Eggplant And Squash Recipe
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.
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