Eggplant and Zucchini Casserole

Ingredients:

• 2 1/2 cups eggplant
• 1/3 cup olive oil
• 3/4 cup onions, thinly sliced
• 1/2 cup whole pitted black olives
• 4 green peppers, seeds and membrane removed, cut in thin strips
• 3 cups zucchini, cut in 1/2 inch slices
• 2 cups tomatoes, peeled, seeded, and quartered
• 1/2 tsp. dried oregano
• salt
• freshly ground black pepper

Directions:

Peel eggplant and cut into 1/2 inch slices. Salt, stack the slices, cover with a plate and place a heavy weight on top. This will press excess moisture out of the eggplant.

Put olive oil in large, deep skillet and saute onions and garlic until onions turn golden. Add the olives, green peppers, zucchini and tomatoes to the skillet. Add drained eggplant and sprinkle the mixture with a small amount of olive oil.

Add oregano and simmer, covered, over very low heat about 45 minutes. Preheat oven to 350 degrees F. Uncover skillet and place in oven for an additional 15 minutes to reduce the amount of liquid. Before serving, salt and pepper to taste. Garnish with grated Parmesan cheese.

Source: This recipe is from an old church cookbook.

By Keeper from NC