Mediterranean Vegetable Casserole

Step 1

Preheat the oven to 400°F.

Step 2

Cut the eggplants, zucchini, and tomatoes into ¼-inch-thick slices. Slice the red onion into thin rounds. Cut or snip the rosemary sprigs into 4 pieces each.

Step 3

With an immersion or standard blender, puree the oil and garlic until smooth. Season with salt and pepper to taste.

Step 4

In a 12-inch nonstick skillet, heat 1 tbsp of the garlic oil on medium. Add some eggplant slices to skillet in a single layer. Cook 5 min., until browned, turning over halfway through. Transfer to a plate. Continue browning remaining eggplant slices, adding additional 1–2 tbsp garlic oil to skillet as needed. Let eggplant cool slightly.

Step 5

In a large bowl, combine zucchini and remaining garlic oil, tossing until well coated. Arrange slices of eggplant, zucchini, tomato, and onion upright in greased casserole dish, alternating between vegetables.

Step 6

Insert pieces of rosemary between vegetables, reserving a few pieces for garnish. Bake 40 min., until vegetables are browned and tender. To serve, garnish with reserved rosemary.