This is one that appears in the boxletter yearly, by request, and contributed by member Lisa. It is always yummy…even better when you think you have overcooked it. My tips: don’t undercook, also, I have been told if you omit the soy sauce and use low fat cheese, it is not very flavorful. There you have it!
On the bottom of a nice sized baking/serving dish place a layer of thin-sliced eggplant, on top of that a layer of thin-sliced zucchini, then a layer of sliced (or canned whole) tomatoes. Use plenty of vegetables. Layer it twice if you have enough room in the pan.
Then take a cup of red wine, mix it with half a cup of melted butter, about four tablespoons of soy sauce, pepper, garlic, oregano and basil. Pour it over the vegetables and top with a thick layer of grated swiss cheese. Bake uncovered in a 400 degree oven for 45 minutes to an hour, depending on the size of the dish. The cheese should be crusty on top, and the liquid should bubble.
This is a nice one dish meal or side dish with meat. I like this on a nice baguette.