Eggplant-Zucchini Bake

By ozzie

Ingredients

• 2 medium sized eggplants, diced
• 2 medium sized zucchini, diced
• 1 green pepper, sliced
• 1 medium onion, sliced
• 2 cloves garlic, chopped
• 1/2 cup flat Italian parsley, chopped
• 1 cup basil, chopped (divided)
• 1/4 cup olive oil
• 1 (8oz) can tomato sauce
• 1 small can stewed tomatoes
• salt and pepper, to taste

Preparation

Step 1

1.Preheat oven 375
2.Pour and spread 4 oz of the tomato sauce on the bottom of a 13x9 baking pan.
3.To the pan add the eggplant, zucchini, peppers, onion, garlic, parsley and HALF of the basil. Season with salt and pepper. Toss together.
4.Add the oil, stewed tomatoes, and the rest of the tomato sauce to the vegetables. Toss again, coating all of the vegetables.
5. Cover the pan with foil, and bake in the preheated oven for one hour.
6.Uncover, and bake 30 minutes more.
7.This can be served hot or at room temperature.
8.Before serving, add the remaining chopped fresh basil.

Note: This recipe can be made up to 2 days in advance. Do not add the final 1/2 cup of fresh basil until you are ready to serve.

I made this in my crock pot, on low setting for several hours, it turned out GREAT!