Recipe Using Eggplant Zucchini And Tomatoes

Lay half of the eggplant in the dish and spread one fourth of the tomatoes on top.

Recipe using eggplant zucchini and tomatoes. Top with provolone and parmesan cheeses. Rinse eggplant to remove salt and pat dry with paper towel. Scatter with half of the feta and basil.

To a large saute pan add olive oil and onion. Lay the zucchini and eggplant slices out on a large cutting board and sprinkle with the salt set the tomatoes aside separately. Add olive oil as necessary to assure the eggplant cubes are coated.

Sprinkle with salt and parsley. Halve the cherry tomatoes and add them to the bowl. Blend to smooth puree with a hand blender or in a countertop blender then add marjoram or oregano.

Toss tomatoes zucchini onion and garlic together in a bowl. 4 top with salt parsley cheeses olive oil. Add to the tomato mixture and stir.

Preheat your oven to 425 degrees fahrenheit. Spread out the cubed pieces of eggplant zucchini and tomatoes on a rimmed baking sheet lined with aluminum foil. Cook the pasta add a little sauce or better yet add chopped tomatoes when you add the zucchini mix together add fresh basil and cheese and you ll be in heaven.

Saute over medium high heat until onions begin to soften. Big tip here don t try to cut corners using frozen vegetables here. Roast turning everything a couple of times until eggplant and are very soft and deeply golden brown 30 35 minutes.