1/2 c. chicken broth
1/2 c. coarsely chopped celery
1/2 c. chopped onion
1 clove garlic, minced
2 lg. tomatoes, chopped
1/2 (6 oz.) can tomato paste
1 tsp. dried basil, crushed
1/4 tsp. dried rosemary, crushed
1/8 tsp. pepper
1 med. (1 lb.) eggplant
2 c. bias sliced zucchini (1/4 inch thick)
1 c. cottage cheese, drained
1/2 c. shredded Mozzarella cheese (2 oz.)
1/4 c. grated Parmesan cheese

For tomato sauce: In a medium saucepan, combine chicken broth, celery, onion, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in chopped tomatoes, tomato paste, basil, rosemary, and pepper. Return mixture to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Meanwhile, peel eggplant, if desired. Cut into 1/2 inch slices; halve slices. In a Dutch oven or large saucepan, bring 1/2 inch of water to boiling. Add eggplant and zucchini slices; simmer, covered, for 4 minutes. Remove vegetable slices from Dutch oven; drain on paper towels, patting dry. Divide vegetables evenly between 4 individual casserole dishes. Spoon cottage cheese atop. Divide tomato sauce evenly. Sprinkle with Mozzarella and Parmesan cheeses. Bake, uncovered, in 350 degrees for 20 to 25 minutes.