Just in case you are still trying to use up your garden tomatoes and zucchini…
This is an adaptation from Lucinda Scala Quinn’s terrific book Mad Hungry. Her recipes are perfect for feeding hungry families. In fact, many of the favorite dishes that my family requests came from her book (go buy it, it’s awesome – and I am not being paid to say that!). The charred edges of the onions and eggplant are so tasty. The cooking time on this dish is long- save it for a weekend. The good news is that the hands-on time is minimal. Just let your oven do all the work!
- 2 large tomatoes, sliced horizontally
- 2 zucchini, sliced into rounds
- 1 large purple eggplant, sliced into rounds
- 1 large white onion, sliced into rings
- 3 cloves garlic, minced
- 1 t. dried thyme or 1 T. fresh
- 1/3 C. olive oil
- salt and pepper
Oil the bottom of a large heavy casserole dish. Begin with one layer of tomatoes, then onions. Drizzle some olive oil, salt and pepper. Add a layer of eggplant. Drizzle with oil, salt and pepper. Sprinkle the garlic and thyme over the eggplant. Now add a layer of zucchini. Keep repeating the layering until you have used up all your veggies.
Finish with a layer of tomatoes and a final drizzle of oil, salt, and pepper. Bake in a 400 degree oven for 1 and a half hours. Half way through baking, use a spatula to press down on the veggies and flatten them. The juices will rise to the top. Return to the oven for the rest of the baking time. Most of the juices will be evaporated by the end of 1 and a half hours. Let the dish cool for ten to twenty minutes before cutting and serving.