Here is the recipe I promised.

As I said last time, our garden gave us a bounty of zucchini and eggplant this year. That’s not easy in our area because we raise our organic veggies in rock, decomposed granite. “They say,” when you have lemons, make lemonade. I say, when you have zucchini and eggplant, make Italian. Keep reading it gets better, because I have included a recipe using either eggplant or zucchini. You can make it, freeze it for later, or serve it now. If you work outside the home, put it together on Saturday or after church on Sunday, bake it for a meal later in the week. Add the boiling water when you are ready to bake it.

Zucchini or Eggplant Tomato Gratin

1 Tbsp extra virgin olive oil 2 small zucchini or 1 large eggplant sliced

2 garlic cloves – minced 3 or 4 tomatoes sliced ½ inch thick

2 Tbsp finely chopped onion 1 cup boiling water

2 tspn chopped fresh basil ½ cup Asiago, Romano or Parmesan cheese-grated

½ cup white rice Salt and Pepper

Preheat oven to 375 degrees F. Spread oil in bottom of an 8” baking dish. Sprinkle garlic, onion and basil over oil. Spread rice on top. Layer zucchini/eggplant and tomato slices over rice. Pour boiling water over top and season with salt and pepper. Bake for 20 minutes. Sprinkle cheese over top and bake another 10 to 15 minutes or until golden brown and rice is tender. Serves 4

Till next time.