1 small onion, diced
1 large clove garlic, minced
5 small Japanese eggplants, cut into 1/4 inch coins
2 small-medium zucchini, cut into 1/4 inch coins
2 small-medium golden zucchini, cut into 1/4 inch coins (like goldenrod squash)
3/4 cup blue crab meat*
1 cup shredded extra sharp cheddar cheese
Old Bay (if needed)
freshly ground black pepper
Preheat oven to 350. Lightly grease an 8x8 inch baking dish.
Heat a small amount of butter or oil in a small pan. Saute the onion and garlic until the onion is soft and translucent, about 5 minutes. Allow to cool slightly. Scrape into a large bowl. Add eggplant, squash, crabmeat and spices. Toss to evenly distribute all ingredients. Scrape into prepared dish. Cover with foil and bake 30 minutes. Uncover and sprinkle with cheese. Continue to bake for 15 minute or until the cheese is bubbly and the vegetables are tender.
*I used leftover crabmeat from steamed crabs, it was a mix of claw and lump. It was also well-seasoned. Add additional Old Bay as needed.