Eggplant and Summer Vegetable Gratin

So this year our garden has been a rip roaring susses! One of the things we have been enjoying from our garden is eggplant. My dad turned up his nose at me when he found out I was planting it, and even more so when he found out we had 6 plants. With all this eggplant I've had to find new recipes to use them in. Some have been amazing, some not so much. Here is one I think you will love!


2 to 2 1/2 pounds globe eggplant,
Olive oil
Salt and freshly milled pepper
2 large onions, finely diced
3 garlic cloves, chopped
1 large red bell pepper, finely diced
2 large ripe tomatoes, peeled, seeded, and chopped
10 large basil leaves, torn into small pieces
1 cup fresh bread crumbs


Preheat the oven to 425F. Slice the eggplant into rounds about 1/2 inch thick-if it's in season, there's no need to salt them. Brush both sides of each piece with oil and bake on a sheet pan until browned and tender on both sides, about 25 minutes. Season with salt and pepper and set aside. Reduce the heat to 325F.


Heat 3 tablespoons olive oil in a wide skillet, add the onions and garlic, and cook over medium heat until limp, about 8 minutes. Raise the heat a little, add the pepper and tomatoes, and continue cooking, stirring occasionally, until everything is soft and thickened to a jam, about 20 minutes. Raise the temperature at the end to reduce the juices. Add the basil and season to taste with salt and pepper.


Lightly oil a 21/2-quart gratin dish. Make a layer of eggplant in the bottom and spread a third of the tomato-onion mixture over it, followed by another layer of eggplant.  End with the remaining sauce on top. Cover the dish and bake for 45 minutes. Toss the bread crumbs with olive oil to moisten.  Remove the cover, add the bread crumbs, raise the oven temperature to 375F, and bake until the crumbs are nicely browned and crisp on top, about 25 minutes.  Enjoy!


This recipe came from Vegetarian Cooking for Everyone cook book. I've made it vegan by omitting the Parmesan cheese mixed into the bread crumbs. It still tastes AMAZING!