Zucchini Tomato Bake
( makes about 5 to 6 servings)
1 pound eggplant, coarsely chopped
2 cups zucchini slices
2 cups mushroom slices
3 sheets ( 18 x 12 inches) heavy duty foil, lightly sprayed with nonstick cooking spray
2 teas Extra virgin olive oil
1/2 cup chopped onion
1/2 cup chopped fresh fennel (optional)
2 cloves garlic , minced
1 can (14 1/2 oz) whole tomatoes, undrained
1 tabs tomato paste
2 teas dried basil leaves
1 teas sugar
Preheat overn to 400 degrees. Divide eggplant, zucchini and mushrooms into 3 portions. Arrange each portion on foil sheet.
Heat oil in small skillet over medium heat. Add onions, fennel, if desired, and garlic. Cook and stir 3 to 4 minutes or until onions are tender. Add tomatoes with juice, tomato paste, basil and sugar. Cook and stir about 4 minutes or until sauce thickens.
Pour sauce over eggplant mixture. Double fold sides and end of foil to seal packets, leaving head space for heat circulation. Place on baking sheet.
Bake 30 minutes. Remove from oven. Carefully open on end of each packet to allow steam to escape. Open and transfer contents to serving dish.
