Thursday, August 11, 2011
Eggplant and Vegetable Casserole
Yesterday was my CSA pickup day, and I hit the motherlode of vegetables--zucchini, summer squash, potatoes, sweet corn, a huge eggplant, tomatoes, onions, cucumber. . .it was nice. And I was really looking forward to cooking dinner with some of those ingredients.
I thought I'd make a casserole. Not quite ratatouille; you need peppers (and possibly mushrooms) for that. But I thought that eggplant and the zucchini and squash and tomatoes, with fresh herbs and the onion with some leftover homemade tomato sauce I had made earlier this week would be a tasty dinner.
First, let's look at the vegetables:
Those are just a few of the vegetables I had. The summer squash was from my parents' garden. They're having a bumper crop this year. Heck, let's face it, they have a bumper crop of that and zucchini every year. And yes, that container is of my leftover sauce (made with a 28 ounce can of crushed tomatoes, minced garlic, onion, and fresh oregano). The container was about halfway full.
And the herbs were nice as well. The garlic I had gotten from my CSA last week--I was down to the last two cloves. The rosemary came from one of my garden plots. I thought rosemary would add a nice, comforting flavor to the dish. I chopped the onion, minced the garlic and rosemary, and sauteed them over medium heat in a skillet.
Never fear, though because I have more than one casserole dish, and the eggplant had to cook down for a bit anyway. I sauteed the eggplant, covered the skillet and let it cook down. While I was waiting, I cut the zucchini and summer squash into quarters and then sliced them, and chopped the tomatoes. After about ten or fifteen minutes, I added the eggplant to a casserole I bought at a yard sale, realized I still had a lot, and pulled out my enameled cast iron casserole that I got for Christmas. I added the other vegetables, tossed with a little olive oil, and put about a tablespoon of shredded mozzerella cheese on each casserole:
Then, I put them in a preheated 400-degree oven for about 20 minutes to a half an hour, and boiled up some rigatoni while I waited. This is how it looked when I took it out of the oven:
And then I just feasted. YUM. And I have lunch--and then some--taken care of.