Zucchini, Eggplant Gratin

This is another recipe I have gotten from my friend Gisela and this is as yummy as all the other recipes I get from her.

Ingredients;

1 eggplant
1 zucchini
1 pound tomatoes, cubed
olive oil
1 yellow onion (medium size)
1/2 red chili, chopped
1/2 tsp salt
as much fresh thyme as you want....chopped
cayenne pepper (a pinch or more if you like it on the spicy side)
Italian spice blend
1/2 cup creme fraiche
1/2 cup grated parmesan
1 clove garlic finely chopped (or more if you love your garlic...)


First cube ( small or large cubes is just a matter of preference) the eggplant and zucchini and fry it in a pan with the oil one after the other until it is soft. This might take some time so you might consider using two pans. When soft add to a ovenproof dish with the tomatoes. Add chopped onion, chili, thyme and the spices.

In a pot bring the creme fraiche, parmesan and garlic to a boil and add to the dish and spread it evenly.

Bake in the oven on 440 F until the dish is bubbling and has a nice color to it.

Eat with chicken, meat or as a vegetarian dish by itself.

Enjoy!