Eggplant And Zucchini Casserole - cooking recipe

Ingredients

2 small eggplants
4 Tbsp. olive oil
1 c. coarsely chopped onion
4 ripe plum tomatoes, cubed
1 bay leaf
2 tsp. grated orange rind
2 small zucchini
1 Tbsp. finely chopped garlic
1 bunch scallions, cut in 1-inch pieces
1 tsp. thyme
1 tsp. rosemary
1/2 c. chopped parsley

Preparation

Trim ends of eggplants; do not peel them.
Cut into 3/8-inch cubes.
There should be about 4 cups.
Trim ends of zucchini; do not peel.
Cut into 3/8-inch cubes.
There should be about 4 cups.