Course : Vegetables
Serves: 1
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6 tablespoons olive oil
1 large onion
1 small unpeeled eggplant -- (1lb), cut into 1/2 inch cubes
1 medium green pepper -- seeded, thinly sliced
1 clove garlic -- peeled and crushed
5 small zucchini
4 medium tomatoes
1 teaspoon salt and pepper
1 1/2 teaspoons thyme
1 tablespoon olive oil
1/4 cup grated parmesan cheese -- room temperature

Preparation / Directions:

Hea olive oil in large skillet over moderate heat; add onion, eggplant, green pepper and garlic. Cook gently for 30 minutes, stirring occassionally, until they are soft but not browned. While vegetables are cooking, peel zucchini lengthwise with a vegetable peeler, alternating peeled and unpeeled strips, then slice thin. Slice tomatoes thin, place on a wire cake rack to drain and sprinkle lightly with salt. Heat oven to 375. Season cooked vegetables with salt and pepper and spread on the bottom of a large oval tian or shallow 2 1/2 quart baking dish. Arrange alternate rows of sliced tomatoes and zucchini on the bed of vegetables proping them up in the vegetables . Crush thyme leaves and sprinklw over vegetables; drizzle olive oil over all. Bake 20 minutes. Sprinkle with paresan cheese and bake 25 minutes longer. Serve hot, warm or cold. Can be used as omelet fillitn.

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