Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 4
Ingredients
3/4 cup vegetable stock
1 lb. eggplant, peeled and cubed
1 red bell peppercooked, seeded and cubed
1 large zucchinicooked, peeled and cubed
1 onioncooked, cut into small cubes
3 tomatoescooked, peeled, seeded and cubed
3 cloves garlic, minced
1/4 tsp. thyme, or 1 tsp. fresh, chopped
1/8 tsp. salt (optional), or to taste
2 Tbsps. grated Parmesan cheese
1/2 cup seasoned breadcrumbs
Instructions
Heat half the stock in a heavy nonstick skillet over medium high heat. Add eggplant and sauté 3 minutes, stirring frequently. Add bell pepper and zucchini and sauté another 3-4 minutes or until vegetables are tender and liquid is just evaporated. Set vegetables aside.
Heat remaining stock in a heavy flameproof casserole dish over medium low heat. Sauté onions 8 minutes, stirring frequently, until onions are softened. Stir in tomatoes, garlic, thyme, and sautéed vegetables. Season with salt and pepper to taste. Cover casserole and reduce heat to low. Cook 15-20 minutes or until vegetables are tender. Turn on broiler. Sprinkle with Parmesan and breadcrumbs and broil 2 minutes or until golden brown.
