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.

Zuccini Fritters

1 1/2 pounds small, firm zucchini grated in 4 cups
1 bunch scallions, trimmed and finely chopped, white parts only about 1/2 cup
2 tablespoons finely chopped fresh dill
2 tablesppons finely chopped fresh Italian parsley
3 eggs
1 tablespoon paprika
salt and freshly ground black pepper
8 ounces crumbed feta cheese about 1 cup
1 cup all-purpose flour
1 1/2 cups light olive oil or vegetable oil
1 recipe Yogurt -Garlic Sauce

Place the grated zucchini in a colander, sprinkle it with salt and let it drain for about 15 minutes.  Squeeze out the excess juice and place the zucchini in a large bowl together with the scallions, dill, parsley, eggs and paprika, mixing well.  Season with salt and pepper.  Stir in the feta cheese and flour a little at a time and incorporate them well.
Heat the oil in a skillet, then lower the heat to medium.  Scoop out tablespoonfuls of the zucchini mixture and gently drop them into the hot oil.  Make sure you do not crowd the fritter in the skillet.  Fry them all over until they’re golden brown, about 5 minutes.  Drain the fritters on paper towels.  Serve them at once.  Alternatively, serve them at room temperature with yogurt-garlic sauce.