It’s a great honor for me to participate this week as we celebrate a great woman and inspiration for us Julia Child.
She and her zest for life, left us an incredible culinary legacy.
His great ispiracion French food that led to devote the rest of his life to a culinary career muchosde inspired us to be great cooks.
 This week at #SundaySupper we are celebrating her 100 years and not for the fact that she is no longer with us keeps us from celebrate in style.
For those who had the pleasure to meet her and work with her is definitely a very special day for all of us that we have the videos and books has been an amazing school.
A great woman, wife, feisty and full of desire to succeed and transmit everything that she’s passionate, food. Celebrate with us in this day and enjoy delicious recipes inspired by a great woman Julia Child.

INGREDIENTS

• 1 lb eggplant
• 1 lb zucchini
• 1 tsp salt
• 7 Tb olive oil, more if needed
• 1/2 lb (about 1 1/2 cups)  thinly sliced yellow onions
• 2 slice green peppers (about 1 cup)
• 2 cloves mashed garlic
• 1 lb ripe red tomatoes peeled, seeded, and juiced
• 3 Tb minced parsley
• Salt and pepper to taste

DIRECTIONS

Peel the eggplant and cut into lengthwise slices 3/8 inch thick, about 3 inches long, and 1 inch wide. Scrub the zucchini slice off the two ends, and cut the zucchini into slices about the same size as the eggplant slices. Place the vegetables in a bowl and toss with the salt. Let stand for 30 minutes. Drain. dry each slice in a towel.

One layer at a time, saute the eggplant and then the zucchini in hot olive oil for about a minute on each side to brown very lightly. Remove to a side dish.
In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned. Stir in the garlic and season to taste.

Slice the tomato pulp into 3/8 inch strips. Lay them over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes or until tomatoes have begun to render their juice. Uncover, baste the tomatoes with the juices, raise heat and boil for several minutes, until juice has almost entirely evaporated.

Place a third of the tomato mixture in the bottom of the casserole and sprinkle over it 1 tablespoon of parsley. Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini, and finish with the remaining tomatoes and parsley.

Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with the rendered juices. Correct seasoning if necessary. Raise heat slightly ans cook uncovered for about 15 minutes more,basting a spoonful or two of flavored olive oil. Be careful of your heat, do not let the vegetables scorch in the bottom of the casserole.

Set aside uncovered. Reheat slowly at serving time or serve cold.

This recipe make 6 to 8 serving.