Baked Zucchini Eggplant (Aubergine) and Tomatoes
photo by katii
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 medium thinly sliced eggplant
- 1 medium thinly sliced zucchini
- 2 tomatoes, sliced thinly
- 1 medium onion, thinly sliced
- 1⁄2 cup sliced mushrooms
- 1⁄4 teaspoon dried thyme
- 1⁄4 cup chicken stock
- 3 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 dash pepper
- cooking spray
directions
- Arrange vegetables in layers in a sprayed baking dish, making sure mushrooms are covered so they don't dry out.
- Combine remaining ingredients and pour over vegetables; cover with with release foil; Bake at 400 degrees for about 30 minutes, serve.
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Reviews
-
I'm completely speechless. This was SO GOOD!! I don't know what it was, but something made this recipe one of the tastiest dishes EVER POSTED. I'm going to be making this so often, definitely a keeper. Oh - I omitted the mushrooms, but that's just because my whole family dislikes them. I can't wait until tommorrow, when I can have the leftovers. Thank you so much for this scrumptious recipe!
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Barb, this was so good!!! I left the onions out because of my DSS and now looking at the recipe again I noticed I forgot to include the tomatoes! Nevertheless, it was awesome! I did add about 1 tablespoon of dried minced onions for flavor, since I had omited the fresh ones. The flavor and texture of this dish was perfect. I will definitely be making this recipe over and over again! Thanks so much for posting it!
RECIPE SUBMITTED BY
Barb G.
Sonora, California