Farm fresh abundance in this one!
1 large or several small eggplants, cubed
Equal amount of green or yellow squash, cubed
2-3 large tomatoes, sliced along their equators, squeeze out most of seeds
Garlic, sliced, to taste
3-4 tablespoons olive oil
Salt and pepper
Bread crumbs for topping (preferably fresh)
Grated hard cheese for topping
2 tablespoons olive oil
Put cubed eggplant, summer squash, tomatoes, olive oil, salt and pepper to taste in a casserole and stir together to coat all the veggies.
Combine bread crumbs, grated cheese and 2 tablespoons olive oil. Sprinkle on top of veggies in casserole and bake at 375 until veggies are cooked. Serve hot or at room temperature.