Delicious casserole using summer's bounty! A great way to combine eggplant and zucchini!

Ingredients:

1 large eggplant, peeled and cut in cubes or 4 to 5 small eggplants, sliced in rounds
2 medium zucchini or summer squash or combination, sliced
1 medium onion, chopped
1 tablespoon butter (I used vegetable oil instead)
1 can (14.5 ounces) stewed tomatoes (I used fresh tomatoes from the garden instead)
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups soft bread crumbs tossed with 2 tablespoons melted butter (I used a mix of Italian-flavoured and panko breadcrumbs + freshly grated parmesan cheese instead)

Preparation:

Put eggplant and zucchini in a large saucepan and cover with water. Bring to a boil, reduce heat to medium, and boil until vegetables are tender, about 12 to 15 minutes. Drain well.

Heat the oven to 350°.

In a large skillet, saute the onion in 1 tablespoon of butter (I used oil instead of butter) until tender. Combine the onion with the tomatoes, salt and pepper, and the drained eggplant and zucchini.

Spoon half of the vegetable mixture into the prepared casserole. Top with about 2/3 of the cheese and 2/3 of the bread crumbs. Top with the remaining vegetable mixture and the remaining cheese and bread crumbs. Bake for 25 minutes, or until the topping is lightly browned and the casserole is bubbly.