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Categories:Viewed: 65 - Published at: 4 years ago
Ingredients
- 1 zucchini or summer squash, peeled and cubed
- 1 eggplant, peeled and cubed
- 6 tomatoes, peeled and cut in pieces
- 1/4-cup (or less) oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 Tbsp chopped parsley
- 1 bay leaf
- Salt and pepper
- 1/4-cup Parmesan, Romano, or Swiss cheese.
Method
- Cook cubed squash and eggplant in boiling water for 10 minutes, then drain.
- Put oil in saucepan, add onion and cook until brown.
- Add cooked vegetables, tomatoes, garlic, parsley, bay leaf, salt and pepper.
- Cook until vegetables are tender (about 20 minutes). Season to taste.
- Place in shallow baking dish and sprinkle with cheese.
- Brown under broiler.
- Serve with wild rice.
