Ingredients

The following ingredients have 6 Servings
  • 1 medium eggplant (peeled)
  • Salt
  • 2 medium onions (chopped)
  • 3 cloves garlic (minced)
  • ½ cup olive oil
  • Ground black pepper
  • 2 medium zucchini (sliced on the diagonal)
  • 6 ripe tomatoes (sliced)
  • 1 tablespoon herbes de Provence ((or mixed Italian seasoning))
  • ½ cup grated Parmesan cheese

Instruction

  • Cut the eggplant into about 1-inch cubes. Sprinkle generously with salt and place in a colander. Let the eggplant drain for 30 minutes then remove it and pat dry.
  • Heat a medium-sized skillet over medium-high heat. Add 3 tablespoons of the olive oil and cook the onions and garlic until slightly browned, about 10 minutes. Transfer to a medium baking dish.
  • To the same skillet, add another 2-3 tablespoons of olive oil and cook the eggplant, stirring constantly, until tender and slightly browned. About 5 minutes. Season the eggplant with salt and pepper and stir into the onion mixture in the baking dish.
  • Preheat the oven to 400 degrees.
  • Arrange the sliced zucchini and tomatoes over the eggplant and onion mixture. Sprinkle with the Herbes de Provence, drizzle with remaining oil and season with salt and pepper.
  • Bake for 40 to 45 minutes or until the zucchini is tender and the tomatoes are beginning to brown around the edges.
  • Remove from the oven and allow to cool for 5 to 10 minutes. Sprinkle with the Parmesan cheese if using.