Recipe serve 6
Step 1: Peel
and cut the eggplant into 3 inches long slices. Cut the zucchini into
slices but don't peel. Place those vegetables in a bowl, cover with
water and let rest for 30 minutes. Drain.
2: Sauté the eggplant and zucchini with olive oil
in a skillet. One minute on each side. Set aside.
Step 3: Cook the onions
with olive oil in the same skillet for 10 minutes over moderate heat.
Stir in the garlic and add salt and pepper.
Step 4: Peel the tomatoes
and boil for 30 seconds. Cut into slices. Lay them over the onions in
the skillet. Cover and cook over low heat for 5 minutes. Uncover. Pour
the juice from the the skillet over the tomatoes. Raise heat and boil
for several minutes until juice has almost entirely evaporated.
Step 5: Put a third
of the tomatoes mixture in the bottom of a casserole. Sprinkle with
1 tablespoon of parsley. Then put half of the eggplant and zucchini.
Then the second third of tomatoes. Sprinkle with 1 tablespoon of parsley.
Put the remaining eggplant and zucchini, then the tomatoes and sprinkle
with 1 tablespoon of parsley.
Step 6: Cover and
simmer over low heat for 10 minutes. Uncover, pour the juice over the
vegetables. Add salt and pepper if needed. Raise heat to moderate and
cook uncovered for 15 minutes. Pour the juice during the process several
times over the vegetables.
Serving: Serve hot
Wine suggestion: Rosé
Cotes de Provence
(French Wine Guide).