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Servings Per Recipe: 9
Amount Per Serving
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Preheat oven to 180 C (356 F).
Slice the eggplants and zucchinis length wise, around 1cm thick (we have used a grater).
Place eggplant slices on 2 baking trays greased with olive oil, bake until soft, around 20 min., then grease with the oil again and replace with zucchini slices.
Meanwhile, fry the onions in oil over low heat until soft. Add garlic, tomatoes, salt, pepper and simmer for around 20 min., then add tomato pasta and simmer for additional 5 min. Finally add parsley.
Arrange baked slices in layers in a medium baking dish, around 25cm x 25 cm (approx. 9.5 x 9.5 inch, or similar), spreading some of the tomato sauce between layers, and top with remaining tomato sauce.
Cover with foil and bake for around 40 minutes.
Eggplant stew is traditionally served at room temperature. Alternatively, it can be served warm topped with crumbled feta or Greek yoghurt.
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