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From: leimkuhl@uiuccsb.UUCP
Newsgroups: net.cooks
Subject: Re: The Aubergine Blues - (nf)
Message-ID: <3384@uiucdcs.UUCP>
Date: Sat, 22-Oct-83 23:36:49 EDT
Article-I.D.: uiucdcs.3384
Posted: Sat Oct 22 23:36:49 1983
Date-Received: Tue, 25-Oct-83 02:00:48 EDT
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#R:ut-sally:-21300:uiuccsb:7000013:000:1140
uiuccsb!leimkuhl    Oct 21 12:11:00 1983

	Eggplant, Zuccini, and Cheese Casserole.

	3 or 4 medium Zuccini 
	1 large Eggplant
	1 or 2 Tomatoes sliced
	1 or 2 Onions sliced thin.
	1/2 lb grated Cheddar (or other cheese(s))
	pepper
	4 tbsp.s butter
	2 tabs olive oil

Oven to 350.

Chop Zuccini, Eggplant into large chunks (2", say).  Place in a large
heavy-bottomed saucepan with 2 cups of boiling water and cook for about
5 or 10 minutes, drain thoroughly and set aside.  Generously grease a large
casserole or baking dish and set aside.  In the same heavy saucepan, heat
butter + oil and saute sliced onions till transparent.  

Place 1/2 the Zuccini+Eggplant in the baking dish, layer on 1/2 the onions
and 1/2 the tomatoes, sprinkle on 1/8 tsp pepper,  and top with 1/2 the 
cheese; repeat.

Cover and bake about 30 minutes at 350 degrees.

Uncover and cook for about 5 minutes to reduce moisture.



This recipe comes from my sister Kristin in San Fransisco, so maybe it
should be called "California style" or something like that.

You can try mushrooms or black olives or green peppers or ?? in addition
to the Zuccini and Eggplant.

Ben Leimkuhler
(uiucdcs!uiuccsb!leimkuhl)