Recipe Eggplant And Zucchini

Cut it into 1 inch cubes.

Recipe eggplant and zucchini. Tear one third of basil leaves. Meanwhile cut off the ends of the eggplant and peel. Lay half of the eggplant in the dish and spread one fourth of the tomatoes on top.

Scatter one third of blistered tomatoes over then dollop half of ricotta mixture over tomatoes. In a medium bowl mix the soft breadcrumbs with the melted butter. 3 cloves of garlic peeled and smashed.

2 medium sized tomatoes. 1 1 2 teaspoons salt. Preheat oven to 350 degrees f 175 degrees c.

Let sit to drain for 30 minutes. Remove from heat and combine the onion with the stewed tomatoes salt pepper and the drained eggplant and zucchini. Drizzle olive oil over the mixture and toss to coat.

Scatter with half of the feta and basil. Next slice the eggplant into 1 4 inch rounds then stack the rounds and cut into roughly 3 4 inch pieces. Heat the remaining olive oil in a large skillet.

Arrange one third of zucchini and eggplant slices in a single layer. Add to the bowl with the zucchini. In a large skillet over medium heat melt the 1 tablespoon butter and sauté the onion until tender.