Alex's Mediterranean Eggplant Casserole

Ingredients:

1 large american eggplant, cut into 1/2 inch wedges
1 can diced tomatoes
3 medium zuccini, chopped into large 1/2" chunks
1 c. cooked chickpeas
1 1/2 tsp minced garlic
1 tsp dill
1/2 tsp black pepper
1 tsp. sea salt
1 tbsp dried parsley
2 tbsp red wine vinegar
1/4 c. olive oil
fresh lemon
sea salt


soak eggplant in cold water and 1 tsp sea salt for 5 minutes.  Prepare other ingredients.
Drain eggplant and fry in flying pan with olive oil, stirring frequently.  Once lightly browned, add remaining ingredients and put into a casserole pan.

Bake at 375 for 45 minutes.

When done, squeeze fresh lemon over the casserole and serve with Tzatziki sauce.