

Remove outer peel from eggplant and dice into inch pieces
Heat 1-2 oz. of olive oil in a heavy gauge skillet
Saut the diced eggplant for 2-3 minutes then place on a towel to drain
After draining place cooked eggplant into a small oval casserole dish
Carefully slice the zucchini , yellow squash , and tomatoes about inch even slices
Slice the Brie also into inch slices (utilizing a cheese wire makes simplifies this)
Season with salt and pepper and bake in the oven for 10-15 minutes until bubbly
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