Prep 15 mins
Cook 40 mins
There can never be enough recipes for wonderful summer vegetables. With bacon and wine added for flavor, this one sounds like a winner. Recipe adapted from the local electric co-op magazine.
- 1 medium eggplant, chopped
- 6 medium zucchini, chopped
- 2 slices bacon, diced
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 cup white wine
- 1⁄3 cup dry breadcrumbs
- 1⁄3 cup parmesan cheese
- 1⁄4 teaspoon paprika
- Preheat oven to 325ºF. Butter a 3-quart shallow baking dish.
- In a large pot of water, parboil eggplant and zucchini until tender-crisp, about 10 minutes. Don't let them get smushy! Drain and reserve.
- While the veggies are cooking, heat a frying pan and lightly brown the bacon. Add onion and sauté until onion is tender. Add the garlic and cook for another minute. Remove from heat and stir in the salt, pepper and wine.
- Pour bacon/onion mixture over the drained veggies. Add the breadcrumbs and cheese. Toss to mix. Spread evenly in the prepared casserole dish and dust with the paprika.
- Bake uncovered for about 30 minutes or until vegetables are tender and top is lightly browned.
This was a little too bland for our tastes, although I really do love eggplant and zucchini. I think more fresh herbs such as oregeno, basil, or sage would give it the right kick. Also, I would spread it across a baking tin so that the vegetables get a little bit crispy, as well. I served it with a side of rice mixed with some leftover bolognese sauce, which complimented the casserole very nicely.