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1 medium eggplant, peeled and sliced 1/2-inch thick
Salt and pepper
1/2 cup olive oil
1 onion, finely chopped
1 clove garlic, minced, or 1 teaspoon garlic powder
1 medium zucchini (about 1/2 pound), sliced
1 pound fresh ripe tomatoes, peeled, seeded and chopped
1 stalk celery, diced
1 1/2 teaspoons fresh chopped basil (or 1/4 teaspoon dried)
1/4 cup Parmesan cheese
2 tablespoons chopped parsley
3/4 cup tiny bread cubes
1 teaspoon olive oil
Peel and slice eggplant. Sprinkle with salt and let stand 10 minutes. Rinse well, pat dry and cut into cubes. Heat 1/2 cup olive oil in large heavy skillet; cook eggplant quickly, until lightly browned. Add onion, garlic and zucchini. Cook 3 minutes, adding more oil if needed.
Add tomatoes, salt and pepper to taste, celery and basil. Bring to a boil, cover and reduce heat. Simmer 15 minutes, stirring occasionally, until zucchini is just barely tender.
Stir in Parmesan cheese and parsley. Place mixture in a 5-cup (2 1/2-quart) casserole. Brown bread cubes in 1 teaspoon olive oil and sprinkle over top; sprinkle mozzarella cheese over bread cubes.
Bake at 375 degrees for 30 minutes or until casserole is bubbly and cheese is lightly browned. Serves 6.
Ken Meeks, East Moline Farmers' Market