Here’s a fun festive little dish I use when cleaning out my fridge after Bountiful Baskets.  It’s just two of us, so I don’t necessarily go through as much of the food as we should as quickly as we should.  I love how pretty this is sitting on the table…. and even more than that I love how it looks like a rainbow when I take it to work for lunch all chilled and cool the next morning.

Sometimes I like to get creative and toss in all kinds of squash to mix with the zucchini and eggplant, and sometimes I leave the eggplant out all together.


Prep Time:

Cook Time:



  • 1 lb. eggplant
  • 1 lb. zucchini
  • 1 tsp. salt
  • 4-6 Tbsp. olive oil, divided (love my BB EVOO)
  • 1/2 lb. (about 1 1/2 cups) thinly sliced yellow onions
  • 2 sliced red or green peppers (about 1 cup)
  • 2 cloves mashed garlic
  • Salt & Pepper and a dash of paprika to taste
  • 1 lb. firm, ripe, red tomatoes, peeled, seeded and juiced
  • 3 Tbsp. minced parlsey


  1. Peel the eggplant and cut into lengthwise slices 3/8" thik, about 3" long and 1" wide. Scrub the zucchini, slice off the two ends and cut into slices about the same size as the eggplant. Place the vegetables in a bowl and toss with 1 tsp. salt. Let stand for 30 minutes. Drain and dry each slice on a cookie rack with paper towels.
  2. Slowly, and only about one piece thick in your pan, saute the eggplant and then the zucchini in 4 Tbsp. hot olive oil in a 10-12" skillet for about a minute on each side to brown very lightly. Remove to a side dish.
  3. In the same skillet, cook the onions and peppers (add an additional 2 Tbsp. of olive oil if needed) for about 10 minutes, until tender but not browned. Stir in the garlic and season with salt & pepper to taste.
  4. Slice tomato pulp into 3/8" strips. Lay them over the onions and peppers. Season with salt & pepper. Cover the skillet and cook over low heat for 5 minutes or until tomatoes have begun to render their juice. Uncover, taste the tomatoes with the juices, raise heat and boil for several minutes until juice has almost entirely evaporated.
  5. Place a third of the tomato mixture in the bottom of a 2 1/2 quart casserole (about 2 1/2" deep). Sprinkle 1 Tbsp. fresh, minced parsley over tomatoes. Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini and finish with the remaining tomatoes and parsley. I try to make a festive looking pinwheel design so it's pretty on the table.
  6. Cover the casserole and simmer over low heat for 10 minutes. Uncover, swirl and swish the juices around, basting the ingredients. Taste (a well cooled piece) so you can adjust the seasoning if necessary. Raise heat slightly (about 24 degrees) and cook uncovered about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil. Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole!. Serves 6-8.



One Comment

  1. Jessica Riley

    Oh my gosh, this is probably the best recipe for this dish I’ve seen! I cant wait to get the stuff to make this!

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