Since this was so well received last weekend (I hope not just because I was with family) and is a very forgiving recipe, I wanted to share it out. It is filling, but not heavy, so you get a lot of energy right away. I don't usually measure, so the spices would be a few shakes, and the oil is enough to coat the onion well, and then some. The eggplant and zucchini keep a lot of their texture this way, too.
(roughly 10 minutes prep, 40-60 minutes bake)
Ingredients
1 onion, chopped
2 or so Tbsp olive oil
1 zucchini, sliced in wheels
1 eggplant, cubed
1-2 tomato/es, chopped
cheese (I've used mozzarella and parmesan already to good effect)
real salt (with the flecks of minerals), or other salt
various spices (options I've tried include turmeric, oregano, black pepper, a little cayenne, fennel seed, basil, sumac, and a bay leaf that you take out after boiling)
Put It Together
Saute onions in oil until they're clear in a small sauce pan. Add maybe a cup or two of water, a few pinches of salt, and shake in a combination of savory spices. I've also added red wine and a dash of molasses. Boil a few minutes to infuse the spices with the liquid.
To save time while the onions saute, I cut up the zucchini, eggplant, and tomatoes, and mix them together in a 9" glass baking dish, because that's what I had.
Pour the onion boil over the vegetables (that are technically fruits), top with cheese, cover with foil, and bake 40-60 minutes. I usually put it in and forget about it until I can smell it.
(roughly 10 minutes prep, 40-60 minutes bake)
Ingredients
1 onion, chopped
2 or so Tbsp olive oil
1 zucchini, sliced in wheels
1 eggplant, cubed
1-2 tomato/es, chopped
cheese (I've used mozzarella and parmesan already to good effect)
real salt (with the flecks of minerals), or other salt
various spices (options I've tried include turmeric, oregano, black pepper, a little cayenne, fennel seed, basil, sumac, and a bay leaf that you take out after boiling)
Put It Together
Saute onions in oil until they're clear in a small sauce pan. Add maybe a cup or two of water, a few pinches of salt, and shake in a combination of savory spices. I've also added red wine and a dash of molasses. Boil a few minutes to infuse the spices with the liquid.
To save time while the onions saute, I cut up the zucchini, eggplant, and tomatoes, and mix them together in a 9" glass baking dish, because that's what I had.
Pour the onion boil over the vegetables (that are technically fruits), top with cheese, cover with foil, and bake 40-60 minutes. I usually put it in and forget about it until I can smell it.