Zucchini And Eggplant Casserole - cooking recipe

Ingredients

2 small zucchini, about 3/4 lb.
2 small eggplants, about 3/4 lb.
4 Tbsp. olive oil
1 clove garlic, finely chopped
1 c. green onions, coarsely chopped
3 Tbsp. chives, minced
4 plum tomatoes, about 3/4 lb., cut into 1/4-inch slices
1 tsp. thyme
1 bay leaf
1 tsp. rosemary
1 tsp. basil
1/2 c. fresh parsley, coarsely chopped

Preparation

Trim ends of zucchini; do not peel.
Cut into 3/8-inch cubes. This should result in about 4 cups.
Trim ends of eggplants; do not peel.
Cut into 3/8-inch cubes.
This should result in about 4 cups.