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).

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