This Baked Eggplant and Vegetable Casserole is a delightful and healthy dish, perfect for any meal. Combining the rich flavors of eggplant, peppers, tomatoes, and cheese, this casserole is both satisfying and nutritious. It’s easy to prepare and sure to be a crowd-pleaser.
Preparation Time
- Preparation Time: 20 minutes
- Cooking Time: 35 minutes (5 minutes simmering, 30 minutes baking)
- Total Time: 55 minutes
Ingredients
- 1 large eggplant
- Olive oil
- Salt, to taste
- Black pepper, to taste
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 3 small tomatoes, chopped
- Basil, to taste
- 3 tablespoons tomato paste
- Fresh parsley, chopped
- Fresh dill, chopped
- 100 grams cheese, grated
- 100 grams mozzarella, grated
Directions
- Prepare the Eggplant: Cut the eggplant into medium-sized cubes and place them in a bowl. Drizzle with olive oil and season with salt and black pepper. Let it sit for about 5 minutes.
- Sauté the Vegetables: In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and sauté for another minute.
- Add Peppers and Tomatoes: Add the chopped red pepper and yellow pepper to the pan. Cook for about 5 minutes, stirring occasionally. Add the chopped tomatoes and continue to cook until they begin to soften.
- Season and Combine: Season the vegetable mixture with salt, black pepper, and basil to taste. Stir in the tomato paste until well combined. Add the chopped parsley and dill, and cook for another 2 minutes.
- Assemble the Casserole: Preheat your oven to 180°C (356°F). In a baking dish, layer the eggplant cubes and the sautéed vegetable mixture. Sprinkle the grated cheese and mozzarella evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 30 minutes, or until the cheese is melted and bubbly and the top is golden brown.
- Serve: Let the casserole cool slightly before serving. Enjoy this flavorful dish warm.
Serving Suggestions
- Serve as a main dish with a side of crusty bread or a fresh green salad.
- Pair with rice or quinoa for a more filling meal.
Cooking Tips
- Ensure the eggplant is well seasoned to enhance its flavor.
- You can add other vegetables like zucchini or mushrooms for extra variety.
- Adjust the seasoning according to your taste preferences.
Nutritional Benefits
- Eggplant is low in calories and high in fiber, vitamins, and antioxidants.
- Peppers are rich in vitamins C and A, as well as various minerals.
- Tomatoes provide vitamins C and K, potassium, and folate.
Dietary Information
- Contains dairy; not suitable for those with allergies to dairy products.
- Can be made dairy-free by using plant-based cheese alternatives.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe
- Easy to make and packed with healthy vegetables.
- The combination of cheese and vegetables makes it delicious and satisfying.
- Perfect for any meal, whether it’s breakfast, lunch, or dinner.
Conclusion
This Baked Eggplant and Vegetable Casserole is a flavorful and nutritious dish that will become a favorite in your household. With its rich combination of vegetables and cheese, it’s both healthy and indulgent. Enjoy it warm from the oven for a comforting and tasty meal. Bon Appetit!