Sunday, October 04, 2015

Mediterranean Eggplant Casserole

Sunday 13 September
A quick thing to do with the last of the summer vedge. 

Chopped a few Asian eggplants and the last of the Zephyr squash from the garden (we're being opportunistic here).  Sautéed the first in olive oil in two batches, added the squash when the second batch of eggplant was half done, and at the end scattered in a little sliced garlic to cook until just tender.
Re-added the first batch of eggplant, and threw in eight or nine chopped garden tomatoes (the so-called early girls) to cook, break up, and make a sauce.  A handful of big basil leaves, chopped, got mixed in at the end.  
Spread all that in a wide casserole, topped with ca. 5 oz. of crumbled mild goat cheese, and baked at 350º for 20 minutes.
Easy, cheesy, not so sleazy.

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