Zucchini and eggplant casserole
Description
Of course, you can make many much simpler and lighter dishes from fresh vegetables, but if salads and various stews have become a bit boring, it's time to come up with something more original and interesting. The recipe for zucchini and eggplant casserole I want to share with you isn't as simple as it might seem, because in fact this dish has a secret. The thing is that zucchini pairs perfectly with eggplant, and thanks to the addition of tomatoes and a special sauce, the vegetables acquire a flavor similar to pickled ones. Overall, it's quite difficult to describe this unique taste in words—better try making this zucchini and eggplant casserole at home yourself. I hope you'll enjoy it just as much as I do.
Instructions
- 1
Step 1
First, wash the zucchini and eggplants and dry them. Then slice them into rounds, sprinkle with salt, and let them sit for some time.
- 2
Step 2
Meanwhile, prepare the sauce. Pour vegetable oil into a frying pan or saucepan and sauté finely chopped onion until translucent. Then peel the tomatoes, mash them into a puree, add to the pan with the onion, and mix in the spices. Clean, rinse, and finely chop the bell pepper, and once the sauce begins to boil, add it to the pan. Then season the sauce with salt and simmer over low heat for 10 minutes.
- 3
Step 3
Now, arrange the eggplant, zucchini, and tomato slices in a circular pattern in the baking dish, alternating them. Pour the prepared sauce over the vegetables.
- 4
Step 4
On top, place chopped garlic and fresh herbs, then drizzle the casserole with vegetable oil.
- 5
Step 5
And we send it to a preheated oven at 175-180 degrees for about an hour. If desired, you can sprinkle the finished dish with grated cheese, but it's incredibly delicious even without it.