I had a few eggplants and a bunch of ugly tomatoes sitting on my counter and I knew I needed to do something with them pretty quickly before the tomato and/or eggplant pile grew even more as my garden continues to produce delicious veggies for us this month. This simple Indian Eggplant and Tomato Casserole is a great recipe to use up your in-season veggies and it's also a nice vegetarian main course that will satisfy many hungry mouths! This recipe looks prettiest if you use a variety of eggplants. Experiment - you can't mess this up! —and_she_cooks
Slice your eggplants thinly, sprinkling them with a little salt and layering them on a cookie sheet so they can "sweat" a bit. Set aside while you prepare the other ingredients.
Chop up the onions and garlic and all the ugly tomatoes you have lounging around on your counter. You know, any tomatoes bruised and battered or still a little bit green!
Lightly saute the onions and garlic in a little bit of olive oil, add the chopped tomatoes and about 1 tablespoon of garam masala - a delicious Indian spice. You can probably find garam masala at your local grocery store.
Cook the tomatoes, onions, and garlic over medium heat, lightly breaking them up as they cook, until you have created your own Indian-spiced, slightly chunky, tomato sauce.
In a large, round casserole, take a spoonful of tomato sauce and spread it around the bottom. Layer the sliced eggplant over top and add a little more tomato sauce. Sprinkle shredded mozzarella cheese over the sauce and repeated the layers - eggplant, sauce, cheese - until you have used up all of my ingredients.
Make sure your last layer is cheese, pop it in the oven at 350 degrees and let it cook for about 30 minutes. Serve with crusty bread and a beautiful green salad. Enjoy!