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 of a 6 oz. can tomato paste (1/3 c.)
1 tsp. dried basil, crushed
1/4 tsp. dried rosemary, crushed
1/8 tsp. pepper
1 med. eggplant (1 lb.)
2 c. bias-sliced zucchini (1/4 inch thick)
1 c. low-fat cottage cheese, drained
1/2 c. shredded part-skim 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. Pat dry.

Divide eggplant and zucchini evenly between 4 individual au gratin dishes or casseroles. Spoon cottage cheese atop. Divide the tomato sauce evenly among dishes. Sprinkle with Mozzarella and Parmesan cheese. Bake, uncovered, in 350 degree oven 20 to 25 minutes or until heated through. Serves 4.