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Baked Zucchini and Eggplant Casserole




Source of Recipe


The Classic Zucchini Cookbook






Recipe Introduction


The vegetables are the same as those in ratatouille, but here they are baked in a cheesy tomato sauce. The results are quite different and delightful.





List of Ingredients



• 3 tablespoons extra-virgin olive oil
  
• 1 medium-sized zucchini, diced
  
• 1 small eggplant, peeled and diced
  
• 1/4 cup diced onion
  
• 1/4 cup diced green bell pepper
  
• 2 garlic cloves, minced
  
• 6 ounces canned tomato paste
  
• 1/2 cup dry red wine
  
• 1/2 cup sour cream
  
• salt
  
• freshly ground black pepper
  
• 8 ounces canned tomato sauce
  
• 1 cup grated mozzarella cheese
  






Instructions



1. Preheat the oven to 350 degrees F. Oil a 1-1/2 quart baking dish or 8-inch square pan.
   
2. In a large skillet, heat the oil over medium-high heat. Add the zucchini and eggplant and saute until the eggplant is tender, about 15 minutes. Stir in the onion, green pepper, garlic, tomato paste, wine and sour cream. Heat thoroughly. Add salt and pepper to taste.
   
3. Transfer the vegetable mixture to the prepared baking dish. Top with the tomato sauce and cheese. Bake for 45 minutes.
   
4. Serve hot.
   






Final Comments


Servings: 4