Eggplant and Zucchini Casserole

Ingredients

• 1 large eggplant, cut into 1/2-inch cubes
• 1 large zucchini, cut into 1/2-inch cubes
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup shredded Parmesan cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. In a large bowl, mix together the eggplant, zucchini, onion, garlic, olive oil, oregano, basil, salt, and pepper. Spread the mixture evenly in the prepared baking dish.
3. Bake in preheated oven for 30 minutes, or until vegetables are tender. Sprinkle with Parmesan cheese and bake for an additional 5 minutes.

Interesting Facts

• Eggplant is a good source of dietary fiber, vitamin B1, potassium, and copper.
• Zucchini is an excellent source of vitamin A and vitamin C. It is also a good source of folate, dietary fiber, magnesium, and potassium.