Zucchini - Eggplant Casserole

• 1 Medium zucchini, diced into 1" cubes
• 1 large eggplant, diced into 1" cubes

Sauce:

• 1/2 lb lean ground beef
• 1 large onion, diced
• 2-4 cloves garlic, minced
• 3 dried ancho chiles, prepared (or 2 T chile powder)
• 1/4 t ground cloves
• 1 t fennel seeds
• 1 T fresh oregano
• 2 lb fresh tomatoes, chopped
• 1/2 lb Monterey Jack cheese, grated
• 1/2 cup bread crumbs

1. Sprinkle zucchini and eggplant cubes with salt, and let sit on paper towels for 1-2 hours to absorb excess water.

2. Saute meat, onions and garlic for 5'. Add spices and continue to saute another 5 min. Add tomatoes and reduce to simmer for 10'.

3. In another pan, quick fry the zucchini and eggplant in 1 T olive oil.

4. In an ovenproof dish, combine the ingredients in layers: add zucchini and eggplant, cover with a layer of sauce, sprinkle with bread crumbs and grated cheese. Bake at 350 for 30'