Middle Eastern Eggplant Dish
1 large eggplant, peeled and sliced lengthwise
2 large zucchini squash
3 cloves garlic, finely chopped
2 tablespoons olive oil
40 oz diced tomatoes in juice
sea salt to taste
Wash and cut the ends off of the zucchini; slice them thinly lengthwise. Mix together tomatoes with olive oil, garlic, and salt. In a shallow dish, layer eggplant, tomatoes, zucchini, and tomatoes; repeat until all ingredients are used, ending with tomatoes on top. Cover with foil and bake at 375 for about 30minutes, until eggplant and zucchini are soft.
This dish was inspired by one served of my best friends, who happens to be from Kuwait. She only cooks middle eastern food, and it is always SO tasty and simple!