Eggplant Casserole Recipe

Ingredients

• Eggplant
• Onion
• Garlic, 3 cloves
• Olive oil
• Butter
• Thyme (1/2 tsp dried)
• Sage (1 tsp dried)
• Pepper
• Crushed tomatoes (1 large can)
• White beans (1 can)
• Cooking spray
• Chicken stock
• Panko crumbs
• Olive tapenade

Instructions
Cut up one large eggplant (or 3-4 zucchini), one onion and 3 cloves of garlic.
Fry garlic and onion in olive oil and 2 TBSP butter until soft over medium low heat
Add eggplant (or zucchini). Let cook for 3-5 minutes. Add salt, 1/2 tsp thyme and 1 tsp of sage. Add pepper to taste.
Empty one large can of crushed tomatoes in pot. Cover pot and let coo kfor 20-30 minutes. Allow vegetable to become soft. Add one can of white beans and taste. Add more salt, thyme or sage as needed. Pour into a greased pan. Make sure the liquid goes half up the side of the pan. Otherwise add chicken stock. Top with Panko crumbs mixed with a little olive oil and olive tapenade. Bake in 425 degree oven for 20-30 minutes.

–Served at the Fall Harvest Potluck Party & Fundraiser 10.3.15, contributed by Barbara Leone, 175 Adams

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Tags: Barbara Leone, eggplant casserole