Zucchini, Eggplant, and Tomatoes Casserole

  • Yield: 10 servings


1 1/2pounds eggplant, cut in 1-inch pieces
3/4pound zucchini
1/2cup corn oil
1/2cup butter
1large clove garlic, diced
1-- (8-ounce) can tomato puree
1teaspoon salt
-- Freshly ground pepper
1/2teaspoon salad herbs
4tablespoons chopped parsley
1cup croutons


  1. Peel eggplant if you wish.  (Tender young eggplants do not need peeling.)  Scrub zucchini; dice both vegetables.  Mix the oil and butter; pour half the mixture into a large skillet; add garlic, and saute for 1 minute.  Add the eggplant and zucchini, about 1/3 at a time and sautee quickly.  Add remaining oil if needed.  Do not brown, but cook until partially softened.  Have a shallow casserole ready.  Pour half the tomato puree in the bottom of casserole and season with salt, pepper, and salad herbs.  Add vegetables and top with tomato puree; sprinkle croutons over all.  Bake in 350F oven for 40 minutes, uncovered; serve immediately.

Recipe reprinted with permission from The Junior League of Little Rock’s Little Rock Cooks (Little Rock, Arkansas 1972).

blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 458 other followers