When I saw some surplus eggplant at the farm share, I grabbed them, thinking ahead to when I would need soft foods after the wisdom tooth extraction. This summer veggie casserole was one I had found in a vegetarian cookbook I had in college. I have never been a big fan of cooking meat, so I ate vegetarian when cooking for myself.
A couple eggplants cubed. I used two medium Asian eggplants.
Chopped fresh rosemary
Canned tomatoes (I added a few fresh ones too)
I recall the recipe also called for green peppers and mushrooms, but we didn’t appear to have any green peppers and I don’t do mushrooms.
I sauteed the cubed eggplant in some olive oil with the onions and garlic before adding the herbs and tomatoes. I opted for whole canned tomatoes, but anything chunky works well. While canned isn’t my favorite, the extra liquid helps.
I cook it down on medium heat until it is all nice and soft and the eggplant is clear. I mix in some grated Parmesan, transfer it to a casserole dish and then bake for a bit with shredded cheese on top like cheddar.