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1
Toss the eggplant and salt in a colander; let drain in a sink for 30-60 minutes; rinse well with cold water; pat the eggplant dry with paper towels.
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2
Meanwhile, heat 2 tablespoons oil in a large pan over medium heat.
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3
Add in the onion, celery, scallions, bell pepper, and garlic; cover.
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4
Cook, stirring occasionally, until the vegetables are tender (about 12 minutes).
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5
Sprinkle with the cajun seasoning and stir well; stir in the tomatoes with their juices and bring to a boil.
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6
Decrease the heat to low; simmer, uncovered, stirring often, until the sauce has reduced slightly (about 25 minutes); keep the sauce warm.
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7
Position racks in the center and top third of the oven; preheat to 425; lightly oil 2 baking sheets.
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8
Toss the eggplant with 2 tablespoons oil on one oiled baking sheet and spread in a single layer.
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9
Toss the zucchini with 2 tablespoons oil on the other baking sheet and spread in a single layer.
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10
Bake the eggplant and zucchini, stirring occasionally, for 45 minutes, until lightly browned and tender.
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11
Add to the tomato sauce and bring to a simmer; cook 5 minutes.
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12
Season with salt to taste; transfer to a serving dish and serve hot.
