Eggplant Casserole (version XIII)

2 medium pistolets french bread, cubed
1 onion, diced
1 bell pepper, diced
1 small eggplant, cubed and soaked
2 large zucchini, sliced
2 cloves garlic, chopped
fresh herbs (basil, oregano, parsley, etc.
1 medium tomato, peeled and diced
1 pint broth
1/2 cup green onions, chopped
salt, pepper and cayenne to taste
1/4 cup fresh grated parmesan cheese
2 ounces olive oil

Make tomato sauce first. Add all of the ingredients and simmer to 4 to 5 minutes over low heat. Sauce should taste Creole spicy. Set aside

Next make the casserole. In olive oil, sauté the onion, bell pepper, zucchini, eggplant and garlic. Add the herbs and tomatoes simmer for four minutes. Slowly add the bread, broth and cheese. Place mixture in a butter casserole dish and add more cheese. Bake at 375 for 20 minutes.




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