Marinated zucchini and eggplants, in the oven

vegan recipe with zuccini and eggplantsThe season of eggplants and zucchini, is on its prime!

I have collected many zucchini from my garden, and I had to come up with a new recipe!

So, this is it! Fresh new, light, easy, vegan and  very very tasty!
Ingredients:
5-6 medium size zucchini
3 eggplants
3 tomatoes
1 red onion

1/2 cup tomato paste
A handful dried spearmint
2 bay leaves
2 small dried hot peppers
3 garlic cloves
Olive oil
Salt and pepper
Water
Directions:
Rinse the eggplants and the zucchini under fresh water, and then, cut them into small pieces or cubes; whatever is more convenient. Put all the pieces in a large bowl, salt and mix them up using your hands.
Prepare the marinade. Rinse the tomatoes and cut them into small cubes. Peel the onion and also cut into small cubes. Put the tomato and onion cubes in a bowl and add the tomato paste, the spearmint, the bay leaves, the peppers cracked, the garlic crashed, 1 cup of olive oil, salt and pepper. Stir to mix well.
Pour the marinade over the zucchini and eggplants, and add water a little less than to cover them. Stir or shake the bowl. Cover with a towel and let aside for at least 1 hour.

Next, empty the bowl content in a baking pan, add some more water if needed and a little more olive oil.
Bake at 356°F (180°C) for about 50-60 minutes.

Bon appetit!

A wonderful, light and vegan summer recipe by Evelyn.

You might want to check out my latest kindle book

Go Veg The Mediterranean Way (Evelyn’s cookbook Book 1)

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