RECIPE WITH ZUCCHINI AND EGGPLANT RECIPES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
• Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
• Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
• Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.
• Roast in preheated oven until the vegetables are tender, about 30 minutes.

Steps:

• Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In 12-inch skillet cook zucchini, sweet pepper, onion, eggplant, garlic, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper in hot oil over medium-high heat for 10 to 15 minutes or until vegetables are tender, stirring occasionally.
• Meanwhile, in extra-large bowl whisk together eggs and mayonnaise until combined. Stir in Pecorino-Romano cheese and 1 cup of the mozzarella cheese. Add cooked vegetables; toss to combine. Evenly spread vegetable mixture in prepared baking dish. Top with remaining mozzarella and cracker crumbs.
• Bake, uncovered, for 20 to 25 minutes or until top is lightly browned and a knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 to 8 servings.