You are here: Home » Recipes » Zucchini, Eggplant, and Tomatoes Casserole Zucchini, Eggplant, and Tomatoes Casserole Recipe by Favorite Recipes Press Yield 10 servings This vegetable casserole perfect to take along to a pot-luck gathering. PrintEmail Ingredients 1 1/2 pounds eggplant, cut in 1-inch pieces3/4 pound zucchini1/2 cup corn oil1/2 cup butter1 large clove garlic, diced1 -- (8-ounce) can tomato puree1 teaspoon salt -- Freshly ground pepper1/2 teaspoon salad herbs4 tablespoons chopped parsley1 cup croutons Instructions 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).