Zucchini Tomato Bake

11 ingredients
6 steps

Ingredients

  • 1 lb eggplant, coarsely chopped
  • 2 cups of thinly sliced zucchini
  • 2 cups of sliced fresh mushrooms
  • 2 teaspoons olive oil
  • 12 cup chopped onion
  • 12 cup of chopped fresh fennel
  • 2 garlic cloves, minced
  • 1 (14 1/2 ounce) can no-salt-added whole tomatoes, undrained
  • 1 tablespoon tomato paste
  • 2 teaspoons dried basil leaves
  • 1 teaspoon sugar

Directions

  1. 1
    Preheat oven to 350F.
  2. 2
    Arrange eggplant, zucchini, and mushroom in 9-inch square baking dish.
  3. 3
    Heat oil in small skillet over medium heat; cook and stir onion, fennel, and garlic 3 to 4 minutes until onion is tender.
  4. 4
    Add tomatoes, tomato paste, basil, and sugar.
  5. 5
    Cook and stir about 4 minutes or until sauce thickens; pour sauce over eggplant mixture.
  6. 6
    Cover and bake 30 minutes cool slightly before serving.

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