"food woman" baked veggies

MAKES 8 SERVINGS

3/4 cup olive oil

1 tablespoon balsamic vinegar

1 small red pepper, finely chopped

2 cloves fresh garlic, finely chopped

1 large or 2 medium onions, finely chopped

Dash ground cloves

1/2 teaspoon salt

Ground black pepper, to taste

1 medium eggplant, cut into 1/4-inch slices, rinsed in salted water and patted dry

Basil leaves, chopped finely

4 to 6 zucchini, sliced in half, then sliced

lengthwise

2 large tomatoes, sliced

Unseasoned bread crumbs (enough to sprinkle on

casserole, about 1 cup)

1 to 1-1/2 cups mozzarella cheese, grated

Heat oven to 400 degrees. Mix together oil, balsamic vinegar, red pepper, garlic, onions, cloves, salt and pepper.

Lightly coat the bottom of a 9x13-inch baking dish with olive oil. Place a layer of eggplant in the baking dish, brush with seasoned oil-and-vinegar mixture. Sprinkle with basil.

Add a layer of zucchini; brush with seasoned oil-and-vinegar mixture. Add a layer of tomato slices; brush with seasoned oil-and-vinegar mixture.

Sprinkle with bread crumbs. Cover the stacks of vegetables with whatever of the mixture is left. Sprinkle lightly with bread crumbs.

Bake until fork-tender, about 20 minutes. Remove from oven and sprinkle mozzarella cheese on top. Return to the oven and bake until cheese is melted, about 5 minutes.

From A Cup of Comfort

Nutrition facts per serving: 354 calories, 26 g fat, 6 g saturated fat, 11 mg cholesterol, 24 g carbohydrates, 10 g protein, 385 mg sodium, 5 g fiber