End-Of-Summer Italian Style Veggie Bake

Our family loves to garden! Each year we have fun trying to come up with new recipes using our garden produce. This recipe has become one of our favorites!

End-Of-Summer Italian Style Veggie Bake

Ingredients

• 3 eggplants
• 1 zucchini
• 1/2 cup chopped green pepper
• 1 cup chopped onion
• 10 plum tomatoes, chopped
• 4 cloves garlic, minced
• 1 - 6 ounce can tomato paste
• 2 cans water
• 1 teaspoon Italian seasoning
• 1 teaspoon fennel seed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• olive oil (for frying vegetables)
• 1 - 2 cups shredded Parmesan cheese 

Preparation

Wash and slice the eggplants and zucchini.
Heat a large skillet over medium heat.
Add 1-2 tablespoons olive oil to skillet. 
Cook eggplant and zucchini in hot oil, just until slightly browned.
Remove from skillet to a plate lined with a paper towel to drain the juices. 
(Repeat until all the eggplant and zucchini are cooked.)

To prepare the sauce:
Heat a large skillet over medium heat. 
Add 2 tablespoons olive oil, chopped tomatoes, chopped onion and minced garlic. 
Cook, stirring often, until tomatoes have cooked down and are softened. 
Add the tomato paste, water, and spices. 
Reduce heat and cook, stirring occassionally, for 10 minutes.

Preheat oven to 350 degrees.
Lightly grease a 9x13 baking dish with nonstick spray. 
Spread about 1/2 cup sauce on the bottom of the baking dish. 
Add one layer of cooked eggplant & zucchini. 
Cover with one third of the remaining sauce and cheese. 
Repeat layers two more times.
Bake in preheated oven for 1 hour.

You can serve as-is or over rice or pasta.