Baked Eggplant And Zucchini With Feta

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

Prep Time10

Cook Time1 15

Course: Main Course, Side Dish

Cuisine: Greek, Mediterranean

Servings:

Calories: 518kcal

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
1½ tablespoons fresh basil finely chopped
1½ tablespoons fresh parsley finely chopped
1 teaspoon fresh mint minced
150 grams (5.3 ounces) feta cheese crumbled
salt and pepper

Preheat oven to 200°C / 390°F.
Cut tomatoes, peppers, and onions into bite-sized pieces and add to a food processor.
Pulse until smooth. Season with salt and pepper.
Cut the zucchini into bite-sized pieces (about 3cm / 1¼-inch thick) and add to a casserole dish.
Chop the garlic cloves and add to the baking dish as well.
Cut the eggplant into thick bite-sized slices (about 1,5 cm / ¾-inch thick).
Season the veggies with salt and pepper and toss to combine.
Spread the tomato sauce (pulsed tomatoes) on top with a spoon.
Add 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.
Cover the dish with aluminum foil.
Bake for about 1 hour.
Uncover the dish, if it's too liquid roast uncovered for 5-10 minutes.
Add the crumbled feta cheese on top and roast for about 10 minutes.
Serve with bread and enjoy!