Last weekend, I was surprised to see so many tomatoes on display at the farmer’s market – given that it’s November and getting chilly. Heirloom tomatoes of many deep reds and oranges were on exhibit right next to a table of vibrantly purple eggplants. A beautiful, nature-y sight for these city eyes! I scooped up 4 tomatoes, 3 small eggplants, and a head of deep green broccoli and decided to make those ingredients the inspiration of a dish.
Frankly I wasn’t sure what to make with all three of these vegetables combined. When in doubt, I chop things, I use olive oil, and I sprinkle with sea salt. So, this easy eggplant bake was born (and pairs really well with this homemade focaccia, by the way!). It took about an hour to make this dish start to finish, but it makes roughly six servings – and the leftovers heat up easily to make a good work week lunch.
- 3 small eggplants, thinly sliced, lengthwise
- 1 ½ cups of cut Broccoli
- 4 tomatoes
- A generous amount of olive oil
- 2 cloves garlic
- 1 medium onion
- Parmesan cheese (freshly grated)
- Salt and pepper to taste
First, pre-heat the oven to 350 F. Then, wash and chop the equivalent of 1-2 cups of broccoli. Set aside.
Slice the mozzarella to yield approximately 1-2 cups. Set aside.
For the tomato sauce mixture: Chop the tomatoes and dice the onion. Mix into a bowl with 1 tsp of salt , 1 tsp of pepper, 1 Tbsp of rosemary and 2 cloves of finely chopped garlic. Stir together with a bit of olive oil.
Cover the top of the eggplants and tomato mixture with the slices of mozzarella. Sprinkle with sea salt and freshly cracked pepper. Add the broccoli pieces and then add a second layer of eggplant. Drizzle with a bit olive oil.
Finally, add the remaining tomato mixture and top with freshly grated parmesan cheese.
Bake in the oven at 350 F for approximately 50 minutes.