Eggplant And Zucchini Casserole - cooking recipe

Ingredients

1 lb eggplant, chopped
2 None zucchini, sliced
1 None red pepper, seeded, cubed
1 None red onion, chopped
2 cloves garlic, crushed
1 (14 oz can) diced tomatoes
1/3 cup white wine
1/2 cup fresh breadcrumbs
1/2 cup cheddar cheese, grated

Preparation

Preheat oven to 350\u00b0F.
Combine eggplant, zucchini, pepper, onion and garlic in a shallow, 3 quart casserole dish. Stir in tomatoes and wine. Season to taste.
Cover with foil and bake 15 minutes. Uncover and bake a further 15 minutes.
Sprinkle combined breadcrumbs and cheese over vegetables. Bake a further 15-20 minutes, until golden and crisp.