italian summer stew. I've just never added eggplant before, because I think it's disgusting, and don't ever buy/grow it.
Turns out it was pretty good. The kids even sort of ate it. Baby E LOVED it, and I had a hard time scooping it onto his tray fast enough. I started out just giving him slices of zucchini, since he's had that before, but before too long, I was just scooping piles of everything and letting him have at it.
I sort of got my recipe from the Joy of Cooking and a recipe a friend posted on facebook awhile back, but I don't follow recipes very well, and also thought that instead of chopping the veggies, everything should be sliced thin like in the movie.
Thinly slice onions, and sautee them in a pan with lots of olive oil and garlic until they're almost carmelized. Remove from pan and set aside. Layer thinly sliced eggplant, zucchini, tomatoes (tomatoes don't really slice thinly, but do what you can), and some of the onions, some chopped bell pepper (red would be pretty, I only had green anaheims, so I used those), and sprinkle with salt and pepper. Repeat until your pan is full or you've run out of veggies. Top with a liberal splash of olive oil. Cover and cook on very low heat for 20-30 minutes. Add a little water if necessary- if things dry out, the bottom will burn... Remove lid and simmer for 10 more minutes if there's a lot of liquid in it still.
I served mine over pasta (with parmesan cheese, of course), because I knew the kids wouldn't eat it as the only thing for dinner. It worked out great. The best thing is that a large portion of dinner came out of the garden right before I cooked it.
(I'm thinking I should relabel my blog, "things to do with zucchini". We tend to eat it just about every night at this time of year...)