Saturday, August 20, 2011

Eggplant Casserole

Sorry for no actual measurements; I just kind of threw things together.

1 eggplant, diced
Olive oil
1/2 zucchini, sliced
Cilantro, chopped
1 can diced tomatoes
Spices: pepper, garlic powder, tiny bit of cumin, dill, Italian seasoning, coriander, sage, red pepper flakes
Feta cheese

Fry the eggplant in olive oil over medium high heat in two batches. Fry for about 5 minutes, turning every once in a while. Add olive oil as needed.

In a separate pan sautee the zucchini in a tiny bit of olive oil for a few minutes, then added the cilantro (I used like 2 Tbsp-ish). Add the spices, and let that cook for a few minutes. Then add the diced tomatoes, and add more of the same spices if it needs it. Let the tomato juices boil down, about 5-8 minutes.

Put the fried eggplant in a greased casserole dish, then layer the zucchini tomato sauce on top. Sprinkle (liberally) with feta cheese. Bake at 350 F for about 25-40 minutes, or until the feta starts to brown on top. Serve immediately.

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