Braden Family Cookbook
a bowl toss eggplant and zucchini with 1 teaspoon salt. Set aside for 30
minutes. Drain and pat slices dry in a towel. In a large skillet heat 3 to 4
tablespoons oil, add eggplant slices in one layer and saute for 1 minute per
side until lightly browned. Remove to a plate and repeat with zucchini,
some more oil, if necessary; remove to a plate. Add 3 more tablespoons oil to
same skillet and cook onions and peppers, slowly, until tender but not
browned. Stir in garlic and season to taste with salt and pepper. Layer tomato
strips over onion mixture and season well. Cover skillet and cook over low
heat for 5 minutes until tomatoes begin to render their juice. Uncover
skillet, baste tomatoes with the juices, raise heat and boil for several
minutes until juices evaporate.
the bottom of a 2 ½ quart ovenproof casserole spread one third of tomato
onion mixture and sprinkle with a tablespoon of parsley. Layer half of
eggplant and half of zucchini on top, then half of remaining tomatoes and
parsley. Layer remaining eggplant and zucchini and top with remaining tomatoes
and parsley. Cover casserole and simmer over low heat for 10 minutes. Baste
top with juices, raise heat slightly and cook, uncovered, for 15 minutes,
basting frequently, until liquids have nearly evaporated.
Let cool completely, uncovered. Reheat slowly before serving, or serve
cold or at room temperature.
6 to 8 servings