Roasted Veggie Cheese Bake
4 eggplant, peeled & chopped
4 tomatoes chopped
3 small summer squash, chopped (mix of green and yellow)
1/2 red onion, chopped
4 garlic cloves minced fine or outthrough garlic press
2 teaspoons Italian seasoning
Extra Virgin olive oil for drizzling on top
3-4 cups broth (any will do, I used homemade bone broth)
1 cup feta cheese crumbled
Preheat Oven to 350
Put eggplant, onions, garlic and half of tomatoes in 9×13 pan. Sprinkle with salt and pepper and Italian seasoning. Next add the cheese, reserving a half cup of the feta cheese.
Pour 3 cups of broth over all bake one hour.
After an hour add in squash and remaining tomatoes and cheese. Add more broth if looking at all dry. Drizzle extra virgin olive oil on top. Bake an additional 1/2 hour.