Eggplant and Zucchini Casserole

Name: Eggplant and Zucchini Casserole (Yatimcheh-ye bademjan)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 1 large green or yellow pepper, chopped; 2 zucchini, chopped in cubes; 2 large onions, peeled and chopped; 1 large green or yellow pepper, chopped; 4 large tomatoes, peeled and chopped; 2 stalks celery, chopped; ½ cup (120 ml) olive oil; 1 whole garlic bulb, peeled and sliced; 9 purple eggplants, Chinese eggplants or Japanese eggplants, chopped into 1½-in/4cm cubes; 9 purple eggplants, Chinese eggplants or Japanese eggplants, chopped into 1½-in/4cm cubes; 9 purple eggplants, Chinese eggplants or Japanese eggplants, chopped into 1½-in/4cm cubes; 1 teaspoon grape molasses; 2 teaspoons sea salt; 1 teaspoon freshly ground black pepper; 3 bay leaves; 3 sprigs of thyme; ¼ cup (20 g) chopped fresh mint or parsley; ¼ cup (20 g) chopped fresh mint or parsley

Yatimcheh-ye bademjan

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
1 hr 20

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Yatimcheh is usually slow cooked with eggplant, zucchini, onion, garlic, oil, salt, pepper, and turmeric. Here, I have added tomato (a New World vegetable). Photo on facing page shows the vegetables in the baking dish ready to go in the oven.

Ingredients

Vegetables

9 purple eggplants, Chinese eggplants or Japanese eggplants, chopped into 1½-in/4cm cubes
2 zucchini, chopped in cubes

Asia
Iran
Gluten-free
Vegan
Southeast Asia

Method

Preheat oven to 500°F (260°C).
Place all the vegetables in a large baking dish.
In a bowl, combine olive oil, grape molasses, salt, pepper, bay leaves, and thyme. Pour this mixture over the vegetables, tossing gently but thoroughly.