Baked Zucchini and Eggplant

    I bought an eggplant and zucchini at the store the other day and had no ideas for dinner tonight.  I didn't feel like stopping at the store for any other ingredients, so tonight was a case of making something from what I had.  Luckily I found a recipe on allrecipes.com that fit the bill.

Baked Zucchini and Eggplant

Ingredients
1 medium eggplant, cut into 1/2 inch slices
3 small zucchini, cubed
2 tbsp fresh parsley
1 tsp salt
1 tsp pepper
1 large onion, cut into rings
2 cans of diced tomatoes

Method
Preheat oven to 350 degrees
1. Wash and slice the eggplant.  Place it in a shallow baking pan.  Sprinkle half of the herbs over the eggplant.
2. Place the cubed zucchini over the eggplant.  Sprinkle the remaining herbs over the zucchini.
3. Place the onion rings over the zucchini.  Spoon tomatoes over the onions.
4. Cover the dish with foil and bake for 40 minutes.  Remove the foil and cook for another 10 minutes.

The Taste Test
     This dish was a little "blah."  It tasted fine and was nice and fresh, but it was lacking a bit of a wow.  If I were to make this again, I might add some feta cheese or mozzarella to the top during the last 10 minutes of baking.  Arnauld suggested that it might taste better over pasta.  Something to keep in mind.