4-1: Eggplant, Onion and Tomato Bake

While I was cooking 4-12: Cheesy Sliced Baked Potatoes, I also was working on this recipe–however be careful with this one: it takes a WHILE to make. ?

This recipe takes 2+ hours–most of which is just it baking in the oven. Just an FYI. 🙂

My mom definitely didn’t make this one–she’s more of an eggplant parmesan kind of lady.

Ingredients. Not too much to it–I was a little light on parsley, but it didn’t make too much of a difference.

Eggplant, in the midst of being cubed. I took way too many versions of this shot.

After cubing. There’s my trusty Chicago Cutlery chef’s knife, another one of my vintage kitchen tools–it’s about 35 years old (older than me!) and still cuts like brand new. Quality is quality for life, people.

Roughly cut onions and drained tomatoes round out the few components for this dish.

Seasoned up and ready for the oven. I think it looks much prettier now than after it’s cooked.

See you in 2 hours.

2 hours (and after dinner) later, I retrieve it from the oven. Simple, but still pretty good. I didn’t end up eating it, but my husband claims it was, “like ratatouille, but cut up.” He would have liked more ingredients like zucchini, but otherwise it was enjoyed.

Grade: A- (as per him)