Eggplant and Zucchini Casserole

Directions

1. 1
   Trim ends of eggplants; do not peel them.
2. 2
   Cut into 3/8-inch cubes.
3. 3
   There should be about 4 cups.
4. 4
   Trim ends of zucchini; do not peel.
5. 5
   Cut into 3/8-inch cubes.
6. 6
   There should be about 4 cups.
7. 7
   In a heavy casserole, heat oil.
8. 8
   When it is very hot, add eggplant and zucchini.
9. 9
   Cook, stirring, for about 4 minutes.
10. 10
    Add garlic, onions and scallions.
11. 11
    Cook, stirring, about 5 minutes.
12. 12
    Add tomatoes, thyme, bay leaf, rosemary and orange rind.
13. 13
    Stir well and cook over medium heat for 10 minutes.
14. 14
    Stir often.
15. 15
    Remove bay leaf and add basil.
16. 16
    Check seasoning.
17. 17
    Serve immediately.