Summer squash & eggplant paired with a bounty of the finest tomatoes, I wanted to bake a casserole that could last me through the work week. This dinner is best coupled with toasty ciabatta bread and a drizzle of olive oil. I added more feta cheese to mine and the “fleshy” texture of eggplant is sure to satisfy both vegetarians and meat lovers alike (but a grilled chicken breast would pair nicely). Finding ways to incorporate eggplant into more meals is a goal of mine lately and it’s a must, since they keep showing up in my bi-weekly CSA basket from Bloomsbury Farm. I really enjoyed their presence with the squash in this dish. I hope you’ll try it with local finds from your farmers market. I found it on Food & Wine but altered the ingredients slightly on what my local farmers market had.
Ingredients + 3-4 blend of zucchini & yellow squash, sliced in coins + 1-2 eggplants, sliced in coins, skin removed + 3 cups tomatoes, diced + 2 small shallots, minced + Salt and pepper + 3 ounces feta + 1/4 basil, chopped + 1/3 dry bread crumbs (I used the ciabatta bread, pulsed a slice in my blender and then broiled it) + 3 tbsp. olive oil
1. Preheat the oven to 425. Place the zucchini, squash, and eggplant on a rimmed baking sheet and quickly brush with olive oil and top with salt and pepper. Roast for 15 minutes or until slightly brown.
2. Meanwhile, mince the shallots and dice the tomatoes. Saute them in a skillet with the olive oil until softened. Roughly 3-4 minutes at a moderate heat temperature.
3. In a casserole dish, layer the eggplant/squash mixture first. Then, layer on the tomatoes and scatter feta & basil. Repeat until ingredients are all done and top with the toasted bread crumbs and more feta.
4. Bake in the oven for 20 minutes or until bubbling and crisp. Serve along side ciabatta bread with olive oil and balsamic vinegar for dipping. A glass of Charles & Charles Rose makes this end of summer casserole come alive!