4 to 6
0ne 28-35 ounce can crushed tomatoes
1 cup diced onion
1 cup diced peeled carrot
olive oil as needed for sauteing veggies
2 large cloves garlic, minced
2 cups cubed eggplant
2 cups cubed zucchini
1/2 tsp dried oregano
1/2 tsp dried basil
pinch red pepper flakes
1/3-1/2 cup water
1 loaf baguette or batard bread, sliced in half lengthwise (side to side)
olive oil for brushing cut sides of bread
approx 6 to 8 ounces fresh mozzarella cheese, thinly sliced
Grated parmesan cheese for garnish
Sauté 1 cup of diced onion and 1 cup peeled diced carrot in a little olive oil, in a heavy bottomed pot on medium to medium high heat.
Once the carrots have started to soften up a little bit, add a couple cups each of cubed eggplant and cubed zucchini, add 2 large minced cloves of garlic, sprinkle in about 1/2 tsp each dried oregano and dried basil and add a pinch of red pepper flakes.
You'll need to add another good splash of olive oil right now because the eggplant will absorb some of it as it cooks along.
After 8 to 10 minutes, add the can of crushed tomatoes and bring that up to a simmer.
Rinse the can out with 1/3 to 1/2 cup of water and add that to the pot so that the sauce doesn't thicken up too much as it is cooking.
Let the sauce cook along for 15 minutes or so and, part way through that, turn the oven broiler on, slice the bread in half lengthwise, place it onto a baking tray, brush the cut sides with olive oil and place the tray underneath the broiler to brown a little bit.
You just want the bread to be lightly browned at this point, and then pull the tray back out of the oven, top it with thinly sliced fresh mozzarella cheese to melt the cheese.
Slice the finished bread crosswise into individual servings and top with marinara and grated parmesan cheese.
Use other veggies like yellow summer squash and peppers and use a larger amount of fresh herbs instead of the dry.