Eggplant, zucchini and potato bake
A perfect trio of baked vegetables: eggplant, zucchini and potatoes baked in a a rich tomato sauce.
Servings: 4 people
Equipment
- Frying pan
- Baking dish
Ingredients
- 5 small eggplant, or 2 medium size
- 2 large zucchini, or 4-5 small ones
- 4 medium size potatoes, we prefer yellow flesh
- salt
- vegetable oil for frying
For the tomato sauce
- 2 ½ cups of our chunky tomato sauce, or store bought sauce
- 2 fresh basil leaves
- 3 cloves garlic, thinly sliced
- 1 sprig of rosemary
- 2 bay leaves
- 1 tbsp olive oil
Instructions
- Cut the eggplant in half lengthwise, and then cut each half into lengthwise strips. Soak them in a bowl of cold water for 30 minutes, changing the water at the 15 minute mark.
- Drain the eggplant, and toss them with 1/2 tablespoon salt. Allow to sit for approximately 15 minutes.
- Meanwhile, prepare your potatoes. Peel potatoes and cut them into lengthwise wedges.
- Prepare your zucchini by cutting each one in half widthwise, and then cutting each half into spears. Set aside.
- Heat enough oil in a medium sized frying pan so that it is 1 inch deep. Over medium heat, fry the potatoes until golden brown and soft on the inside, about 10 – 15 minutes. Remove from the oil and let drain on a paper towel lined dish (to soak up the excess oil). Sprinkle with about 1/2 teaspoon salt.
- Toss the zucchini with 1/2 teaspoon salt and add them to the frying pan. Cook until they are golden brown, about 5 – 7 minutes. Remove from oil and allow to drain on a paper towel lined dish.
- Next you will fry the eggplant. Prior to adding the eggplant to the frying pan, squeeze out any excess water, using paper towels. Fry for approximately 10 minutes, turning so that they are golden brown on all sides. Allow to drain on a paper towel lined dish.
- Prepare your tomato sauce. In a saucepan, combine the chunky tomato sauce, fresh basil leaves, thinly sliced garlic, sprig of rosemary, bay leaves and olive oil. Heat over medium heat, stirring occasionally for about 15 minutes. Remove from heat.
- Preheat the oven to 350 degrees Fahrenheit.
- Now it is time to assemble your meal in the baking dish. Very lightly oil the bottom of your roasting pan with vegetable oil. To your roasting pan add the zucchini, potatoes and eggplant, keeping each vegetable separate from the other. Spoon the tomato sauce over the vegetables.
- Bake, uncovered, in a 350 degree Fahrenheit oven for approximately 15 minutes, or until just heated through.
- Enjoy!