Eggplant and Zucchini Galette

[Guest guest]

Eggplant and Zucchini Galette

Source: Jackie B.

 

2 large eggplants, sliced

4 zucchini2- 14 oz. cans chopped tomatoes, drained

2 Tbsp. tomato paste2 garlic cloves, crushed

4 Tbsp. olive oil1 Tsp. super fine sugar, vegan

2 Tbsp. chopped basil olive oil, for frying

8 oz. vegan soy mozzarella cheese, sliced (may omit)salt and pepper

fresh basil to garnish

 

Put the eggplant slices in a colander and sprinkle with salt. Leave stand for 30 minutes, then rise well under cold water, and drain. Thinly slice the zucchini. Meanwhile, put the tomatoes, tomato paste, garlic, olive oil, sugar, and chopped basil into pan and simmer for 20 minutes or until reduced by half. season well. Heat 2 Tbsp.. of olive oil in a large pan and cook the eggplant sliced for 2-3 minutes until just beginning to brown. Remove from the pan. add a further 2 Tbsp. of oil to the pan and fry the zucchini slices until browned. Arrange half of the eggplant slices in the base of an ovenproof dish. Top with half the tomato sauce and the zucchini and the half of to the soy mozzarella cheese. Repeat the layers and bake in a 350 F oven for 45-50 minutes or until the vegetables are tender.