Gratin of Eggplant with an Orange Tomato Sauce (Vegetarian)
| Yield: | 6 Servings |
| Categories: | Casseroles, Eggplant, Mediterranean |
| 1/3 | c | Olive oil; *see note |
| 2 | md | Chopped onions; or less to taste |
| 1/2 | Garlic clove; minced | |
| 1 | sm | Carrot; chopped |
| 1 | Celery rib; chopped | |
| 1 1/2 | lb | Tomatoes; seeded and chopped OR 28-oz canned tomatoes, drained |
| The zest of one medium orange; julienned | ||
| Salt and pepper | ||
| 1/4 | c | Chopped or slivered fresh basil |
| 1 1/2 | lb | Eggplant |
| 2 | tb | Grated Parmigiano cheese; or more to taste |
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