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Author Notes: This is a warming dish, one that I often make when I’m asked to bring something for dinner. The only preparation is a little chopping, and the result is striking in appearance. Consider varying the colors with green zebra tomatoes with yellow zucchini or purple heirloom tomatoes with white zucchini. If you have one, a mandoline makes quick work of the zucchini and uniformly thick slices, too. I adapted this recipe from Saveur Cooks Authentic French, one of my favorite cookbooks for simple, classic French fare. —Blue Egg Kitchen
medium eggplant, peeled and cut into 1? cubes
medium yellow onions, peeled and chopped
cloves garlic, peeled and minced
cup extra-virgin olive olive
Freshly milled black pepper
medium zucchini, sliced diagonally
medium ripe tomatoes, sliced
Leaves from 3-4 sprigs of fresh herbs, such as thyme, rosemary, or oregano
cup grated Parimgiano-Reggiano
- Preheat the oven to 400 F. In a large skillet over medium heat, cook the onions and garlic in a generous glug of the olive oil until lightly browned, about 10 minutes. Remove the onions and garlic to a medium baking dish. Cook the eggplant the same as the onions and garlic, then mix the eggplant with the onions and garlic. Season with salt and pepper.
- Make rows of alternating zucchini and tomatoes, and sprinkle with the torn herbs. Season with salt and pepper. Drizzle with another glug of olive oil, about 2 to 3 tablespoons. Bake for 30 to 40 minutes, until the tomatoes and zucchini have begun to dehydrate and look somewhat shriveled (believe me—this description yields a good result).
- Just before serving, dust with the cheese.