Baked Zucchini and Eggplant
3 T virgin olive oil
1 medum-sized zucchini, sliced
1/4 c. diced onion
1/4 c. green pepper or other sweet variety
1 small eggplant, peeled and diced
2 cloves of garlic, minced
1/2 c. dry red wine
1/2 c. sour cream
1 can of tomato sauce or additional tomatoes, sliced
1 c. grated mozzarella cheese
Preheat your oven to 350 degrees. Oil a 1 1/2 quart baking dish or 8 inch pan
In a large skillet, heat your oil, than combine zucchini and eggplant until tender. Add onions, green pepper, garlic, tomatoes, wine, and sour cream. Heat it thoroughly and add salt and pepper to taste.
Transfer it to your prepared baking dish and top with sliced tomato and cheese.
Bake for 45 minutes...and serve hot