FOLLOW US ON...

CANDLELIGHTING

HOLIDAYS

JUDAISM 101

FEATURED JOBS
Post Your Resume

3⁄4 pound zucchini, scrubbed and sliced into 1⁄8-inch slices
3⁄4 pound eggplant, scrubbed and sliced into thin 3⁄8-inch slices (about 4 inch-by-1 inch)
3 tablespoons olive oil
1⁄2 to 3⁄4 pound yellow onions, sliced
1⁄2 pound medium button mushrooms, whole (or halved if large)
2-3 cloves garlic, mashed
1⁄2 teaspoon ground cumin
salt and pepper to taste
16-ounce can diced tomatoes, mostly drained
5 strips of sun-dried tomatoes
3 Tbsp fresh chopped parsley

Preheat oven to 400 degrees. Spray 2 cookie sheets with olive or vegetable spray. Put zucchini on 1 sheet and the eggplant on the other. Brush the slices lightly with olive oil and bake, turning once to slightly brown on each side. In a large skillet, heat the 3 tablespoons of olive oil. Cook the onions for about 10 to 15 minutes, stirring to brown and caramelize. Stir in mushrooms and garlic and season to taste with salt and pepper and cumin. Stir and cook another 1 to 2 minutes. Add diced and sun-dried tomatoes, simmering a few minutes until most juices have evaporated. Layer zucchini, eggplant and tomato mixture together. Top with parsley in a casserole to reheat later, or cover skillet and simmer for 15 to 20 minutes. Serves 8. Serve hot, warm or cold.

Holiday Articles

Holiday Recipes

Judaism 101