Zucchini, Eggplant, and Tomatoes Casserole

  • Yield 10 servings

This vegetable casserole perfect to take along to a pot-luck gathering.


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