I just tried a new recipe that combines some of my favorite summer veggies-- eggplant, zucchini, onions, and tomatoes.  It makes a great side dish, but with some sweet corn, sliced cantaloupe, and fresh bread, it could be a complete meal!

3 c eggplant, peeled & sliced into half-inch cubes
2 c zucchini, sliced into half-inch cubes
1/2 vidalia onion, roughly chopped
2-3 T olive oil
2 cloves garlic, chopped
1/4 c chopped fresh basil
14.5 oz can of stewed or diced tomatoes
salt & pepper to taste
2 T butter
1 & 1/2 c fresh bread crumbs
1 & 1/2 c sharp cheese, shredded

Preheat oven to 350 degrees.  Grease a 2-3 qt. glass dish.  (Actually, I used two 8 x 4 " loaf pans-- one to keep and one to share with a neighbor.) 

Heat the olive oil in a large frying pan.  Add the chopped garlic and saute for a minute.  Do not let the garlic burn.  Add the eggplant, zucchini, and onion.  Saute for about 2 minutes-- just until veggies are tender crisp.  Add the undrained tomatoes and basil.  You could substitute fresh, peeled, & chopped tomatoes for canned. Simmer veggie mixture for another minute.  Season to taste with salt and pepper.

Combine bread crumbs with melted butter.  I used some leftover garlic & cheddar bread for the crumbs. 

Layer the following into prepared dish: veggies, shredded cheese, bread crumbs.  Repeat layers using remaining ingredients. 

Bake for 25-30 minutes or until topping is lightly browned and veggie/cheese mixture is bubbly. 

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