Baked Zucchini and Eggplant Casserole

By milly1362

343 calories per serving

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 medium zucchini, quartered and sliced
• 1 small eggplant, peeled, quartered and sliced
• 1/2 small onion, diced
• 1/2 green bell pepper, diced
• 2 to 4 cloves garlic, minced
• 1 can (6 ounces) tomato paste
• 1/2 cup dry red wine (I used a Malbec, but Chianti would work nicely.)
• 1/2 cup sour cream
• Salt and pepper to taste
• 1 small jar (16 ounces) tomato sauce (I used Colavita marinara…yum!)
• 1 cup shredded mozzarella

Details

Servings 4

Preparation

Step 1

Preheat oven to 350°F. Oil a square baking dish.

Heat oil over medium to medium-high heat in a large skillet. Add zucchini and eggplant, and sauté until eggplant is tender, about 15 minutes. Stir in the onion, green pepper, garlic, tomato paste, wine and sour cream. Heat thoroughly. Salt and pepper to taste.

Transfer mixture to the baking dish. Top with tomato sauce and mozzarella. Bake for 45 minutes, or until cheese is golden and starts to bubble.