1/2 c. chicken broth
1/2 c. chopped celery
1/2 c. chopped onion
2 lg. tomatoes, chopped
1/2 of a 6 oz. can tomato paste
1 tsp. basil, crushed
1/8 tsp. pepper, black
1 med. eggplant (1 lb.)
2 c. sliced zucchini (1/4" thick)
1 c. cottage cheese
1 c. mozzarella cheese (4 oz.)
1/4 c. Parmesan cheese

For Sauce: In medium saucepan combine chicken broth, celery and onion; bring to boiling; reduce heat and simmer uncovered for 5 minutes. Stir in chopped tomatoes, tomato paste, basil and pepper. Return mixture to boiling; reduce heat, simmer uncovered, for 15 minutes stirring occasionally.

Meanwhile peel eggplant, if desired. Cut into 1/2 inc slices, halve slices. In a Dutch oven bring 1/2 inch of water to boiling. Add eggplant and zucchini slices; simmer covered for 4-5 minutes, until tender. Remove slices from Dutch oven; drain on paper towel. Divide eggplant and zucchini between 4 individual casserole dishes.

Spoon cottage cheese on top. Divide tomato sauce evenly among dishes. Sprinkle with mozzarella and Parmesan. Bake at 350 degrees for 20-25 minutes.