Eggplant and Zucchini Casserole

• 2 small eggplants, about 3/4 pound
• 2 small zucchini, about 3/4 pound
• 4 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• 1 cup coarsely chopped onions
• 1 bunch scallions, cut into 1-inch lengths
• 4 ripe plum tomatoes, about 3/4 pound, cut into 1/4-inch cubes
• 4 fresh sprigs thyme or 1 teaspoon dried
• 1 bay leaf
• 2 sprigs fresh rosemary or 1 teaspoon dried
• 2 teaspoons grated orange rind
• 1/2 cup coarsely chopped fresh basil or parsley

1. Trim ends of eggplants; do not peel them.
2. Cut into 3/8-inch cubes.
3. There should be about 4 cups.
4. Trim ends of zucchini; do not peel.
5. Cut into 3/8-inch cubes.
6. There should be about 4 cups.
7. In a heavy casserole, heat oil.
8. When it is very hot, add eggplant and zucchini.
9. Cook, stirring, for about 4 minutes.
10. Add garlic, onions and scallions.
11. Cook, stirring, about 5 minutes.
12. Add tomatoes, thyme, bay leaf, rosemary and orange rind.
13. Stir well and cook over medium heat for 10 minutes.
14. Stir often.
15. Remove bay leaf and add basil.
16. Check seasoning.
17. Serve immediately.

eggplants, zucchini, olive oil, garlic, onions, scallions, tomatoes, fresh sprigs thyme, bay leaf, rosemary, orange rind, fresh basil

Taken from cooking.nytimes.com/recipes/8717 (may not work)