Ingredients:1 medium onion, sliced
1 medium zucchini, sliced
1 bunch of fresh basil, chopped
1 small eggplant, sliced
2 Italian tomatoes, halved (I used one medium sized tomato, sliced)
Olive oil
Place onions on the bottom of an au gratin dish. I don't have one of these so I used my clay cazuela from Mexico. I am pretty sure it would do fine in a dutch oven or other baking dish with a lid. Drizzle olive oil (~2.5 tbsp) over the onions and then sprinkle with salt and freshly ground pepper to taste. Cover with a layer of zucchini, again drizzle olive oil (~2.5 tbsp) and sprinkle salt and pepper to taste (repeat for every layer). Layer the chopped basil, then the slices of eggplant and finally the tomatoes. Cover with the lid and bake in the oven at 135C (275F) for 2 hours.
Sadly my photo is blurry (looked fine on my little screen...) but you can see the beautiful layers of sheer deliciousness! I used some leftover tarragon from this great slow cooker chicken recipe instead of basil the other day... INCREDIBLE! I am thinking of trying this with dill tomorrow!Happy May 2-4 long weekend! :)
I am so trying this tomorrow. It looks delicious. Just my kind of dish. Actually, the more I look at the picture it seems I can smell it :-)
ReplyDeleteI can't wait for our zuchs, basil, eggplants, and tomatoes to ripen for us to make this...it looks amazing, and is making me drool! I'm always on the lookout for terrific vegetarian recipes. Thanks!
ReplyDeleteYum! That looks delicious and easy - I can't wait to try it. :) And I"m glad that you like the chicken recipe, too!
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