Baked Eggplant And Zucchini With Feta

Only garden fresh ingredients, some feta cheese, and extra virgin olive oil is all you need to make this scrumptious casserole dish.

📝 Ingredients

• 600 grams (3 medium-large) very ripe tomatoes (you may use Roma or cherry tomatoes as well)
• 70 grams (1 medium) sweet red pepper
• 100 grams (1 small) onion
• 450 grams (16 ounces) baby zucchini
• 600 grams (1.3 pounds) eggplants (preferably the fairy tale eggplant variety)
• 5 large garlic cloves
• 10 tablespoons extra virgin olive oil
• 1 1/2 tablespoons fresh basil (finely chopped)
• 1 1/2 tablespoons fresh parsley (finely chopped)
• 1 teaspoon fresh mint (minced)
• 150 grams (5.3 ounces) feta cheese (crumbled)
• salt and pepper

👨‍🍳 Instructions

1. 1Preheat oven to 200°C / 390°F.
2. 2Cut tomatoes, peppers, and onions into bite-sized pieces and add to a food processor.
3. 3Pulse until smooth. Season with salt and pepper.
4. 4Cut the zucchini into bite-sized pieces (about 3cm / 1¼-inch thick) and add to a casserole dish.
5. 5Chop the garlic cloves and add to the baking dish as well.
6. 6Cut the eggplant into thick bite-sized slices (about 1,5 cm / ¾-inch thick).
7. 7Season the veggies with salt and pepper and toss to combine.
8. 8Spread the tomato sauce (pulsed tomatoes) on top with a spoon.
9. 9Add the fresh herbs on top and mix them in gently with a spoon. Drizzle with olive oil on top. Pour in ⅓ cup of water.
10. 10Cover the dish with aluminum foil.
11. 11Bake for about 1 hour.
12. 12Uncover the dish, if it's too liquid roast uncovered for 5-10 minutes.
13. 13Add the crumbled feta cheese on top and roast for about 10 minutes.
14. 14Serve with bread and enjoy!