Eggplant and Zucchini

Ingredients for Eggplant and Zucchini

  • 1 medium eggplant, chopped
  • 6 medium zucchini, chopped
  • 2 slices bacon chopped
  • 1 onion chopped
  • 1 clove garlic, minced
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup rose' wine
  • 1/3 cup dry bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1/4 tsp. paprika

Directions:

Preheat oven to 325 degrees. In saucepan, boil eggplant and

zucchini in salted water until tender-crisp, about 10 minutes.

Drain and set aside. In skillet, fry bacon until lightly

browned. Add onion and garlic and saute for 15 minutes. Put

bacon mixture and vegetables in buttered, 3-quart baking dish.

Add remaining ingredients and mix well. Bake 40 minutes. Serve

warm. Serves 10.


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