Source: New School Cuisine Cookbook, Vermont FEED, MT Harvest of the Month

Servings: 6 

Cost/serving: $1.07

Ingredients

1 3/4 cups eggplant

1 1/2 cups zucchini, or other summer squash

1/2 cup onion

1/3 cup red bell pepper

1 tsp salt

1 tbsp olive oil

3 tsp garlic, chopped

1/3 cup diced tomato, canned, undrained, low-sodium or no-salt added

Pinch of ground black pepper

1/8 tsp crushed red pepper

1/2 tsp dried basil leaves

Pinch of dried oregano leaves

Preparation

1. Trim and peel eggplant. Cut into 1-inch cubes. Trim zucchini and cut into 1/2-
inch cubes. Trim and peel onion. Cut into 1/4-inch dice. 

2. Stem, core, and seed pepper. Cut into 1/8-inch thick strips. 

3. Put the eggplant in a colander. Sprinkle with 2/3rd of the salt. Let stand for 30 
minutes. Rinse and drain thoroughly

4. Heat oil in a large skillet or steam kettle. Add the onions, eggplant, and garlic, 
and cook, stirring occasionally, until tender, 10-12 minutes

5. Preheat convection oven to 350° or conventional oven to 375°F

6. Add the zucchini and peppers to the pan. Cook, stirring occasionally, until most 
of the liquid is evaporated, 5-10 minutes.

7. Stir in tomatoes and their juices, remaining salt, pepper, crushed red pepper, 
basil, and oregano. Cook for 5 minutes. 

8. Put in baking dish. 

9. Bake for 20 minutes. 

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