Mediterranean Vegetable Casserole

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.