Zucchini, Eggplant, Tomato Gratin Recipe
Great dish. Instead of the tomatoes I poured some tomato sauce over the dish. Will definitely make again.
INGREDIENTS
instructions
Sauté the onions and peppers: In a large sauté pan heat 2 Tbsp of the olive oil on medium high heat. Add the sliced onions and cook until lightly browned, stirring frequently, about 10 minutes.
Add the sliced bell peppers and continue to cook with the onions until the bell peppers are softened and the onions are well browned, about 5 to 6 minutes more.
When done, transfer the onions and bell peppers into a large gratin pan or casserole dish.
get the full instructions @ simplyrecipes.com
Zucchini, Eggplant, Tomato Gratin Recipe
INGREDIENTS
- 3 tablespoons extra virgin olive oil
- 2 cups sliced yellow onion (1 large onion)
- 1 cup of sliced red, orange, or yellow bell peppers
- 1 long eggplant (a slender eggplant like a Japanese eggplant, not a large globe, about 1/2 pound)
- 1 large zucchini (about 10 to 12 inches long, 1 1/2 inch diameter, about 1/2 pound), or other summer squash
- 2 medium sized tomatoes
- 3 cloves of garlic, peeled and smashed
- 1 1/2 teaspoons salt
- 2 tablespoons chopped fresh parsley
- 2 ounces Provolone cheese, sliced or grated
- 3 tablespoons grated Parmesan cheese
instructions
Sauté the onions and peppers: In a large sauté pan heat 2 Tbsp of the olive oil on medium high heat. Add the sliced onions and cook until lightly browned, stirring frequently, about 10 minutes.
Add the sliced bell peppers and continue to cook with the onions until the bell peppers are softened and the onions are well browned, about 5 to 6 minutes more.
When done, transfer the onions and bell peppers into a large gratin pan or casserole dish.
get the full instructions @ simplyrecipes.com
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