Ingredients
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2 medium eggplants
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1 1/2 large zucchinis
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8 vine -ripened tomatoes
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2 medium red onions
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3 sprigs fresh rosemary
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8 tbsp olive oil + extra for greasing
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2 cloves garlic
Steps
1
Preheat the oven to 400°F.
2
Cut the eggplants, zucchini, and tomatoes into ¼-inch-thick slices. Slice the red onion into thin rounds. Cut or snip the rosemary sprigs into 4 pieces each.
3
With an immersion or standard blender, puree the oil and garlic until smooth. Season with salt and pepper to taste.
4
In a 12-inch nonstick skillet, heat 1 tbsp of the garlic oil on medium. Add some eggplant slices to skillet in a single layer. Cook 5 min., until browned, turning over halfway through. Transfer to a plate. Continue browning remaining eggplant slices, adding additional 1–2 tbsp garlic oil to skillet as needed. Let eggplant cool slightly.
5
In a large bowl, combine zucchini and remaining garlic oil, tossing until well coated. Arrange slices of eggplant, zucchini, tomato, and onion upright in greased casserole dish, alternating between vegetables.
6
Insert pieces of rosemary between vegetables, reserving a few pieces for garnish. Bake 40 min., until vegetables are browned and tender. To serve, garnish with reserved rosemary.
Comments
You can make this casserole up to 1 day in advance. Keep covered in the refrigerator. Cover with aluminum foil and heat it up in the oven at 350°F for 20 min.