Bean Casserole With Eggplant and Red Pepper |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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One dish vegetarian meal that's quick and easy to throw together. Feel free to substitute canned tomatoes for fresh. Ingredients:
2 tablespoons olive oil |
2 onions, roughly chopped |
2 teaspoons garlic cloves, crushed |
1 (14 ounce) can chickpeas, drained |
1 (15 ounce) can kidney beans, drained |
2 teaspoons rosemary, finely chopped |
2 teaspoons ground sage |
1 -2 teaspoon paprika (optional) |
1 lb ripe tomato, skinned and chopped |
fresh ground black pepper |
2 large eggplants, sliced |
2 large roasted red peppers, cut into large slices |
Directions:
1. Preheat the oven to 350°F.
2. Heat olive oil in a large pan. Saute onion and garlic until soft and golden.
3. Add the rosemary, sage, paprika and tomatoes. Saute for 2 minutes. Add the chickpeas and kidney beans. Set aside.
4. Saute eggplant slices in oil until golden. Remove from pan and drain well on paper towels.
5. In a large shallow ovenproof dish, layer the bean mixture with the red pepper slices and eggplant, finishing with the red pepper and eggplant.
6. Bake in the oven for 20-30 minutes. Serve with a green salad.
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