Ingredients:
1 large eggplants, peeled and cut into chunks ( 10″-12-inch long)
1 onions, chopped
1 red bell peppers, chopped
3 garlic cloves, minced
3 zucchini, cut into chunks ( 6-inch long)
2 roma tomatoes, chopped
1/2 teaspoon italian seasoning
1/4 cup olive oil
1/4 cup seasoned dipping oil or 1/4 cup other seasoned oil
1/8 cup red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded mozzarella cheese (optional)
Directions:
In a big pot over medium high heat, add olive oil, garlic, onion, red bell pepper, zucchini, eggplant and Italian Seasoning.
You may need to add more oil to coat the vegetables.
Don’t worry, you will drain most of it off later.
Cook and stir until eggplant is tender.
It will take 15 minutes or more.
While still cooking, stir in Seasoned Dipping Oil, or other seasoned/flavored oil plus vinegar and salt and pepper to taste.
After eggplant is tender, turn off heat and then drain the mixture of all excess oil and blot with paper towels.
Spread mixture on a baking sheet in a single layer and bake at 325 degrees for 30 minutes.
Let cool slightly and then spoon into a casserole dish.
Top with mozarella.
It can be refrigerated at this point to be served later.
Before serving, bake or microwave, covered, until it is hot (if it has been refrigerated) and cheese is melted.
Servings: 6
Time preparation: 15 min.
Time total: 70 min.