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Char-Baked Tomato, Zucchini and Eggplant

The trick to this dish is to bake it much longer than you might expect and keep pushing down the mixture with a spatula to release the moisture. From the book "Mad Hungry" by Lucinda Scala Quinn. (Artisan Books).

Source: Mad Hungry, November 2010



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How would you rate this recipe?
  • sreengleen
    28 MAY, 2015
    This is going into my regular rotation. My standard for this is: fresh, healthy, unprocessed ingredients, simple preparation, delicious results. This is an unequivocal winner. Very easy prep, easily available healthy ingredients, fabulous flavor. I made it exactly according to the recipe and it was wonderful. I suspect I don't need the full 1/3 cup of olive oil, so next time I will experiment with using less. I will try 2 Tablespoons.
  • mjwormstead
    8 MAR, 2011
    I'm trying to cook more vegetables and this was delicious and easy to prepare. Thanks Lucinda.
  • mjwormstead
    8 MAR, 2011
    I'm trying to cook more vegetables and this was delicious and easy to prepare. Thanks Lucinda.
  • savagemom
    20 DEC, 2010
    This recipe has very simple ingredients and even the beginner cook to do this easily. It has so much flavor and seems to go with everything. What more could you ask for in a side dish?!
  • karenallyn
    6 DEC, 2010
    I am a beginner and I made this and it was amazing. I am a huge fan of your show, Lucinda. When you come to DC--come show me how you do it on my cable chat show!
  • AZSunshine48
    28 NOV, 2010
    This is so easy yet so incredibly delicious! Thanks LSQ for this wonderful side as well as lite dinner entr?
  • DealeontheChesapeake
    19 NOV, 2010
    Delicious. Simple with veggies/herb fresh from our late summer/fall garden. Next time, I will make some polenta to serve with this flavorful dish. Thanks again for sharing, Lucinda!

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